Gluten-Free Lemon Blueberry Muffins

The trick to a really good gluten-free muffin is getting a soft, fluffy crumb without any graininess. Our lemon blueberry muffins nail it! They’re bright, lightly sweet, and packed with fresh blueberries in every bite.

I’m picky about gluten-free muffins because some taste fine at first, then end up dry or gritty. These are soft, buttery, and full of lemon with blueberries in every bite.

John and I both noticed that the flour blend, butter, and whole milk make the biggest difference. A good 1:1 blend helps with structure, while the butter and milk keep the crumb soft instead of dry or sandy. They’re close enough in taste and texture that you really can’t tell much of a difference.

Serve these for breakfast, brunch or an afternoon snack with tea or iced coffee. They’re also great for meal prep. Bake a batch on Sunday and you’ve got a quick breakfast all week.

Gluten Free Lemon Blueberry Muffins

5 from 2 votes

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Author: Kimberly Vargo

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 16 Servings

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Ingredients

• 1 ¾ cups gluten-free flour blend, similar to King Arthur Measure for Measure or Cup4Cup
• 1 cup whole milk
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 2 large eggs
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup fresh blueberries
• 1 tablespoon lemon zest

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Instructions

 

• Preheat the oven to 375°F, and line a muffin tin with paper liners.
• Combine all the ingredients except the blueberries and lemon zest.
  1 ¾ cups gluten-free flour blend

  1 cup whole milk

  ¾ cup granulated sugar

  ½ cup unsalted butter

  2 large eggs

  3 tablespoons freshly squeezed lemon juice

  2 teaspoons baking powder

  1 teaspoon vanilla extract

  ½ teaspoon salt

  ¼ teaspoon baking soda
• Once the batter is well mixed, gently fold in the zest and blueberries.
  1 cup fresh blueberries

  1 tablespoon lemon zest
• Fill the muffin wells about halfway full or around ¼ cup, and bake for 18 to 23 minutes.
• The muffins are done when the tops are lightly browned and spring back when gently touched.
• Let them rest in the muffin pan for 5 minutes before transferring to a wire rack. Serve warm.

Notes

• Gummy or dense muffins: Overmixing or using the wrong flour blend can cause this. Stir just until the dry streaks disappear, and use a blend with xanthan gum for structure.
• Sinking blueberries: Try tossing them in a tablespoon of the flour blend before folding them in. The light coating keeps them suspended throughout the muffin.
• Using frozen blueberries: Fold them in straight from the freezer (don’t thaw) and add 2 to 3 minutes to the bake time. Thawed berries bleed into the batter and turn it gray-purple.

Storage

• Counter: Store in an airtight container for up to 2 days. Tuck a paper towel underneath to absorb moisture.
• Fridge: For up to 5 days in an airtight container. Microwave for 10 to 15 seconds before serving to soften.
• Freezer: Wrap individually in plastic, followed by aluminum foil, then store in a freezer bag for up to 3 months. Thaw at room temp, or microwave from frozen for about 30 seconds.

Nutrition

Serving: 1muffinCalories: 155kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 38mgSodium: 150mgPotassium: 94mgFiber: 2gSugar: 12gVitamin A: 237IUVitamin C: 2mgCalcium: 55mgIron: 1mg

How to make gluten-free lemon blueberry muffins step by step

Start by preheating the oven to 375°F, and lining a muffin tin with paper liners.

Mix the batter: Combine the gluten-free flour blend, milk, sugar, melted butter, eggs, lemon juice, baking powder, vanilla, salt, and baking soda. Stir until smooth.

Add the berries: Fold in the fresh blueberries and lemon zest.

Fill and bake: Spoon about ¼ cup of batter into each muffin well (fill them about halfway). Bake for 18 to 23 minutes until the tops are lightly golden brown.

Cool and serve: Let the muffins rest in the pan for 5 minutes before transferring to a wire rack. Serve warm with a pat of butter or a drizzle of honey.

What the batter and muffins should look like

The batter is a little thinner than a typical muffin batter. That’s normal for this recipe, so don’t worry if it looks looser than you expect. It should still scoop easily into the pan without running everywhere.

The muffins are done when the tops are lightly golden and spring back when touched. Let them sit in the pan for about 5 minutes before moving them so they can set up a bit and hold their shape.

What to serve with lemon blueberry muffins

Blueberry Compote

Sausage Quiche

Fluffy Scrambled Eggs

Hash Brown Waffles