Delicious Gluten-Free Lemon Blueberry Muffins

The Delicious Spoon

These bakery-style Lemon Blueberry Muffins are made with gluten-free flour and are bursting with blueberry goodness and finished with a sugar-coated crackly top! Perfect with a good cup of coffee in the morning!

- The Delicious Spoon

Gluten-Free Flour

Key Ingredient


– gluten-free 1:1 flour or all-purpose flour – baking powder – baking soda – salt – sugar – buttermilk – lemon juice – unsalted butter melted and cooled – vegetable or grapeseed oil – lemon zest – vanilla – fresh blueberries – coarse sugar optional

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1. Preheat the oven to 425F. Lightly spray a muffin tin and fill each cup with a muffin liner.

Preheat the Oven & Prep the Muffin Tin

2. In a large bowl add the butter, vegetable oil, lemon juice, buttermilk, sugar, lemon zest, eggs and vanilla. Whisk to mix well.

Whisk to Combine

3. Place a large sieve over the mixing bowl and add the flour, baking powder, baking soda and salt. Use a spoon to mix the dry ingredients through the sieve into the wet ingredients below. Or mix all the dry ingredients in a separate medium bowl and add to the wet ingredients. Mix until just combined.

Combine the Dry & Wet Ingredients

4. Add the blueberries to the batter and use a spatula to fold the blueberries evenly into the batter.

Fold in the Blueberries

5. Use a cookie scoop to fill the muffin tins evenly with batter. Sprinkle the top of each muffin with the coarse sugar if desired.

Fill the Muffin TIn

6. Bake for 5 minutes at 425F. Keep the muffins in the oven and reduce the temperature to 350F and continue baking for another 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.

Bake & Cool


Visit The Delicious Spoon for more notes and tips for making the BEST Gluten-Free Lemon Blueberry Muffins!


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