
Luscious Lemon & Blueberry Gluten-Free Muffins
Okay, let's get cooking! (Or, you know, baking… but in a gluten-free way!) Today, we're diving into a recipe that's near and dear to my heart: Luscious Lemon & Blueberry Gluten-Free Muffins. These aren't your dry-as-dust, sad excuse for a gluten-free treat. Oh no, these are bursting with flavor, delightfully tender, and the kind of muffin that might just convince even the staunchest gluten-lover to join the dark (er… gluten-free) side.
Now, I've been tweaking this recipe for ages, trying to get it just perfect. Because, let's be honest, gluten-free baking can be a bit… temperamental. It's not like throwing flour into a bowl and hoping for the best. But fear not, friends! I've done most of the trial-and-error for you, and now I'm sharing all my secrets. One of the reasons I adore this recipe is that it's incredibly versatile. You can have a scrumptious breakfast, a lovely afternoon treat, or a "oh my goodness I need something sweet NOW" solution. What's not to love about that?
Alright, enough chit-chat. Let's get into the good stuff.
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (make sure it includes xanthan gum, or add 1/2 teaspoon yourself)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs
- ½ cup buttermilk (or plain yogurt thinned with a little milk – more on this in the tips section!)
- ¼ cup freshly squeezed lemon juice (about 1 large lemon)
- 1 tablespoon lemon zest (from that same lemon!)
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries (or frozen, no need to thaw)
Instructions
- Preheat and Prep: First things first, let's get that oven preheating to 375°F (190°C). While that's warming up, line a standard 12-cup muffin tin with paper liners. This is crucial, trust me! Nobody wants muffin-stick-to-tin-disaster.
- Dry it Up: In a large bowl, whisk together your gluten-free flour blend, sugar, baking powder, baking soda, and salt. Make sure it's all nicely combined. A good whisking here is key for even distribution which is even more important gluten free.
- Wet, Wet, Wet: In a separate bowl, whisk together the melted and slightly cooled butter, eggs, buttermilk (or yogurt mixture), lemon juice, lemon zest, and vanilla extract. Try your best to make sure the butter is not still hot hot as well or else you will start cooking your eggs!
- Combine & Conquer: Pour the wet ingredients into the dry ingredients. Using a spatula (not a whisk now), gently fold everything together until just combined. Don't overmix! Overmixing activates the gluten (even gluten free doesn't like to be overmixed) which leads to a dense batter, which is not desirable. Remember there might be some lumps and that's okay, they will go away.
- Blueberry Time!: Gently fold in those beautiful blueberries. Be careful not to crush them too much. Nobody likes bruised berries in their muffins. Distribute the blueberries through the batter.
- Fill 'er Up: Divide the batter evenly among your prepared muffin cups, filling each about ¾ full. This gives them a little room to rise and get that glorious muffin top.
- Bake & Behold: Pop the muffin tin into the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them; baking times can vary. The tops should be a beautiful golden brown and irresistible looking.
- Cool Down: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom. Patience, my friends, is key. (But I understand if they're still warm when you eat one... I've been there).
Tips & Tricks
- Buttermilk Substitute: If you don't have buttermilk on hand (I rarely do), no worries! Simply use ½ cup of plain yogurt with 2 tablespoons of milk. Whisk them together until smooth.
- Lemon Lovers: For an extra lemony kick, try adding a few drops of lemon extract to the wet ingredients. You can also create a simple lemon glaze by mixing powdered sugar with fresh lemon juice until drizzly.
- Berry Variations: If blueberries aren't your jam, feel free to substitute with other berries like raspberries, or blackberries. You can also add 1/2 cup of chopped walnuts or pecans for some extra texture.
- Muffin Magic: For the most beautiful muffin tops, start with a hot oven. And don't open the oven during the first 15 minutes of baking, it may create temperature fluctuations.
- Freezing for Later: These muffins are wonderful for making ahead of time. Once cooled completely, store them in an airtight container in the freezer. When you're ready to eat, just thaw them out, or give them a quick reheat in the microwave or oven.

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Recipe Card
Luscious Lemon & Blueberry Gluten-Free Muffins
Yields: 12 muffins
Prep time: 15 minutes
Cook time: 18-20 minutes
Ingredients:
- 1 ½ cups gluten-free all-purpose flour blend
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup buttermilk (or yogurt + milk)
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions:
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Whisk dry ingredients in a large bowl.
- Whisk wet ingredients in separate bowl.
- Combine wet and dry ingredients, fold until just combined.
- Gently fold in blueberries.
- Divide batter into muffin cups
- Bake for 18-20 minutes or until toothpick comes out clean.
- Let cool in tin before transferring to a wire rack.
Product Recommendations
- If you're looking to elevate your gluten-free baking game and ensure even baking for muffins, a good quality muffin tin is a must-have.
- And for making sure your lemon juice is truly fresh, a sturdy hand juicer can make the process much easier.
- I also find that a handy mixing bowl set is a staple for all kinds of baking projects.
- And of course, any baker needs a handy wire cooling rack.
So, there you have it! My tried and true recipe for the most delectable gluten-free lemon and blueberry muffins. I truly hope you enjoy baking them as much as I love eating them. Let me know in the comments how they turn out for you! Happy Baking!

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