These Gluten Free Lemon Blueberry Muffins are bright, fresh, and bursting with flavor in every bite. This recipe creates soft, moist muffins with a tender crumb and the perfect balance of citrus and sweet berries.
If you're looking for the best lemon blueberry muffins, this easy, homemade version is fluffy, delicious, and ideal for everyday baking.
Perfect as a morning treat, quick snack, or part of your weekend mornings, these gluten free muffins fit seamlessly into any breakfast routine.
Whether you call them gf lemon blueberry muffins, lemon and blueberry muffins, or your new favorite easy gluten free muffin recipe, they're simple to make and irresistibly good.
These homemade muffins are the kind of yummy breakfast you'll want to make again and again.
If you are looking for more muffin recipes try my Gluten Free Banana Bread Muffins, my Gluten Free Blueberry Muffins, my Gluten Free Zucchini Muffins or my Gluten Free Chocolate Chip Banana Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Jump to:
Instructions
Preheat your oven to 350 degrees. This recipe makes 12 muffins, but for them to rise properly I like to use two muffin pans lined with 6 muffin liners each.
In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda. Set aside.
In the bowl of your stand mixer add the melted butter and granulated sugar. Mix to combine. Add the yogurt, milk, eggs, lemon juice, lemon zest and vanilla extract. Blend until combined.
Add the dry ingredients to the wet ingredients and blend just until combined. Remove the bowl from your stand mixer and using a spatula stir the blueberries into the muffin batter.
Evenly divide the batter between the 12 muffin liners.
Bake at 350 degrees for 25-30 minutes. The muffins will be lightly browned and a toothpick inserted in the center will come out clean when the muffins are done.
Let the muffins cool completely before storing them in an airtight container.
Supplies
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!
Gluten Free Lemon Blueberry Muffins
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These Gluten Free Lemon Blueberry Muffins are bright, fresh, and bursting with flavor in every bite. This recipe creates soft, moist muffins with a tender crumb and the perfect balance of citrus and sweet berries.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- ¾ cup Granulated Sugar
- ½ cup Unsalted Butter, melted
- 1 cup Greek Yogurt
- ½ cup Milk
- 2 large Eggs
- ¼ cup Lemon Juice
- 2 Tbsp Lemon Zest
- 1 tsp Vanilla Extract
- 1 ½ cups Frozen Blueberries or Fresh Blueberries
Instructions
Preheat your oven to 350 degrees. This recipe makes 12 muffins, but for them to rise properly I like to use two muffin pans lined with 6 muffin liners each.
In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda. Set aside.
In the bowl of your stand mixer add the melted butter and granulated sugar. Mix to combine. Add the yogurt, milk, eggs, lemon juice, lemon zest and vanilla extract. Blend until combined.
Add the dry ingredients to the wet ingredients and blend just until combined. Remove the bowl from your stand mixer and using a spatula stir the blueberries into the muffin batter.
Evenly divide the batter between the 12 muffin liners.
Bake at 350 degrees for 25-30 minutes. The muffins will be lightly browned and a toothpick inserted in the center will come out clean when the muffins are done.
Let the muffins cool completely before storing them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
If you make this recipe in one muffin pan the muffin tops may run together. I wanted the tops to rise more so I make this recipe using two muffin pans with six muffins in each pan. This allows better air circulation around the muffins and room for them to rise more.
Frequently Asked Questions
The key to moist muffins is not over mixing the batter and baking just until done. This easy gluten free muffin recipe is designed to create soft, tender, moist blueberry muffins every time.
Absolutely. These gluten free lemon blueberry muffins store well in an airtight container and are perfect for meal prep. They make a delicious breakfast muffin or quick snack throughout the week.
Leave a Reply