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Gluten Free Lemon Blueberry Muffins

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Our Gluten Free Lemon Blueberry Muffins are made with a gluten-free flour blend, plump blueberries, lemon juice, and plenty of lemon zest for the best flavor. Make these muffins as an easy breakfast or a quick afternoon snack!

Muffin on two plates.

Several years ago, I went on an elimination diet for a short time and gluten was one of the things that had to go. It was surprising to see how few gluten free products were available in stores and online.

Even more disappointing was the taste and texture. Most of the options were bland and dry.

John set out to create some gluten free recipes that were soft and full of flavor! Two of my favorites are these lemon blueberry muffins and his apple cinnamon muffins.

Both use the same base recipe but he swapped out a few of the ingredients. The muffins are soft, moist, and so flavorful! They make the perfect breakfast when paired with scrambled eggs and coffee or with a bowl of fruit salad.

How to Make Gluten Free Lemon Blueberry Muffins:

Scroll to the recipe card below for ingredient amounts and full instructions.

  1. Preheat the oven to 375°F, and line a muffin tin with paper liners.
  2. In a large bowl, combine all the ingredients except the lemon zest and blueberries.
  3. Once you have a smooth batter, gently fold in the zest and blueberries.
Ingredients for muffins in a bowl.
Blueberries and lemon zest on top of muffin batter.
  1. Fill the muffin wells about halfway full or around ¼ cup, and bake for 20 to 25 minutes.
  2. The muffins are very light brown on the tops when finished baking. They’ll spring back when touched.
  3. Let them rest in the muffin pan for 5 minutes before transferring to a wire rack.
  4. Serve warm!
Muffin batter in liners.
Gluten free lemon blueberry muffins in a pan.

How to Store Lemon and Blueberry Muffins:

Room Temperature: Leftover blueberry lemon muffins store well in a sealed container separated by a layer of paper towels for 2 to 3 days. They become gummy the longer they’re stored.

Refrigerator: These muffins keep for 4 to 5 days in the refrigerator.

Reheating: Reheat in the microwave on half power until warmed through. This usually takes about 15 to 20 seconds.

Can you freeze gluten free muffins?

Yes, place the muffins in a sealed container or zip-top bag and store them in the freezer for up to 2 months. To thaw, transfer to the refrigerator overnight or microwave them in 15 to 20-second intervals until warmed through.

Do gluten free muffins hold up well to freezing?

Yes, they hold up great to freezing. Because gluten free muffins tend to dry out quickly, it’s best to freeze them within the first day after baking.

Close up view of the top of a muffin.

Can you use frozen blueberries?

Yes, you can use frozen blueberries. Add them to the batter completely frozen to keep the muffins from becoming soggy.

Can you use gluten free all-purpose flour?

Nope, this recipe was developed with a gluten free blend. Using a blend instead of gluten free all-purpose flour eliminates the need to add each ingredient individually.

How do you add more lemon flavor to these muffins?

The best way without affecting the way they bake is by adding additional lemon zest. Another option is to add ¼ to ½ teaspoon of lemon extract.

Bite taken out of a blueberry and lemon muffin.

Can you use another variety of milk other than whole milk?

For a moist and soft texture, these muffins need whole milk. It provides extra moisture due to its high-fat content that other varieties can’t offer.

Lower-fat milk and milk alternatives work, but the muffin texture isn’t quite as soft. They also tend to dry out faster.

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Close up view of a gluten free muffin on a paper liner.

Gluten Free Lemon Blueberry Muffins

4.9 from 10 votes
Print Pin
Author: Kimberly
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 Servings

Ingredients

  • 1 ¾ cups gluten free flour blend, similar to King Arthur Measure for Measure or Cup 4 Cup
  • 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 pure vanilla extract
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat the oven to 375°F, and line a muffin tin with paper liners.
    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 pure vanilla extract
    ½ teaspoon kosher salt
    ¼ teaspoon baking soda
  • Combine all the ingredients except the blueberries and lemon zest.
    1 cup fresh blueberries
    1 tablespoon lemon zest
  • Once the batter is well mixed, gently fold in the zest and blueberries.
  • Fill the muffin wells about halfway full or around ¼ cup, and bake for 20 to 25 minutes.
  • The muffins will be lightly browned on the tops and when they're finished baking. They should also spring back when touched.
  • Let them rest in the muffin pan for 5 minutes before transferring to a wire rack.
  • Serve warm. Scroll up and see the post for storage information and FAQs.

Suggested Equipment

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 150mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
 
*This recipe makes about 16 muffins. The amount may vary depending on how much batter is used in the muffin wells.
 
*Recipe modified from Gluten-Free Whole Grain Banana Muffins.
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6 Comments

  1. These came out great! However, a third of a cup of batter per muffin is way too much. A little bit less than a quarter of a cup works well to end up with 16 muffins.

  2. This recipe turned out great, and I’m making it again tomorrow, thanks! I like that it’s not too sweet and you can just mix everything together.

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