Gluten-Free Lemon Blueberry Muffins

A closeup of a gluten-free blueberry muffin recipe.

4.88 from 8 votes

Gluten-Free Lemon Blueberry Muffins

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!

Prep Time20

Cook Time30

Cooling Time5

Total Time55

Course: Baking, Breakfast, Snack, Treat

Cuisine: North American

Diet: Gluten Free

Keyword: Blueberries, Gluten Free, Lemon Recipes, Muffins

Servings: muffins

Calories: 300kcal

Author: Alisa Infanti

Equipment

Oven
Muffin Tin
Muffin liners
Large Bowl
Measuring Cups
Measuring Spoons
Large sieve or medium mixing bowl
Lemon Zester
whisk
Mixing Spoon
Rubber spatula
Cookie batter scoop or large spoon

Ingredients

2 ½ cups gluten-free 1:1 flour or all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sugar
½ cup buttermilk
2 large eggs
½ cup lemon juice
⅓ cup unsalted butter melted and cooled
⅓ cup vegetable or grapeseed oil
1 tbsp lemon zest
1 tsp vanilla
1 ½ cups fresh blueberries
⅛ cup coarse sugar optional

Instructions

Preheat the oven to 425F. Lightly spray a muffin tin and fill each cup with a muffin liner.
In a large bowl add the butter, vegetable oil, lemon juice, buttermilk, sugar, lemon zest, eggs and vanilla. Whisk to mix well.
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.
Add the blueberries to the batter and use a spatula to fold the blueberries evenly into the batter.
Use a cookie scoop to fill the muffin tins evenly with batter. Sprinkle the top of each muffin with the coarse sugar if desired.
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.

Notes

Substitutions:

Gluten-free flour can be substituted for all-purpose flour
Replace fresh blueberries with thawed previously frozen blueberries

Storage:

Store in an air-tight container on the counter for up to 3 days. Freeze in a tightly sealed container or wrap individually in plastic wrap for up to 3 months. Thaw on the counter or in the microwave.

Nutrition