The best gluten free blueberry muffins recipe with a touch of lemon

Introduction

Attention, parents and dessert enthusiasts alike! Get ready for a muffin recipe that will have your taste buds doing somersaults and your little ones jumping for joy. We present to you the mouthwatering marvels known as Gluten-Free Lemon Blueberry Muffins!

Oh, the struggle of finding the perfect blueberry muffin recipe for families with gluten intolerant kids is REAL. But once your children sink their teeth into these delectable treats, there's no turning back. Brace yourselves for a symphony of zesty lemon, bursting blueberries, and the sheer delight that only muffins made with love can deliver.

This recipe, inspired by Katarina Cermelj's excellent gluten free baking book, Baked to Perfection, has got you covered for all your berry muffin needs.

So, buckle up and embark on a journey where gluten-free magic meets the irresistible charm that kids simply cannot resist! Happy baking, my gluten-free amigos. 

Why you're going to love this recipe

Brace yourself for a treat that will leave you swooning with delight. Our heavenly Gluten-Free Blueberry Muffins are specially crafted to cater to your gluten-free needs while delivering an explosion of flavor. Here's why you're bound to fall head over heels for them:

• Gluten-Free Goodness: These muffins are the epitome of gluten-free perfection. You won't believe they're not the real deal! Plus, they can easily be made dairy-free too, making them accessible to even more taste enthusiasts.
  
• Perfectly Sweet: Indulge your taste buds with the ideal level of sweetness. The chocolate chips bring just the right amount of deliciousness without overpowering the blueberry goodness.
  
• Anytime Delight: These versatile treats are not limited to a specific time of day. Whether you crave a delightful breakfast, a satisfying lunchtime snack, or a luscious dessert, these muffins have got you covered.
  
• Effortlessly Easy: Baking them with your little ones is a breeze! Spend quality time together while whipping up a batch of these mouthwatering muffins. The best part? They require minimal preparation time, meaning you'll be savoring the goodness in no time.
  
• Guilt-Free Indulgence: Embrace a healthier lifestyle without compromising on taste. These muffins are a guilt-free indulgence, perfect for satisfying your sweet tooth while keeping your wellness goals intact. Even my kiddos devour them without a shred of guilt!
  
• Grab-and-Go Joy: These muffins are your on-the-go companions whether you're embarking on an adventure or hosting a dinner party. Pack them in your bag and relish their scrumptiousness wherever you roam.
  

Ingredients

• AP gluten-free flour - I like King Arthur gluten free 1:1 blend, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
• Almond flour
• Brown sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Milk
• Plain yogurt
• Lemon zest
• Lemon juice
• Eggs
• Vanilla extract
• Blueberries - you can use fresh or frozen blueberries in this recipe!
• White sugar, for sprinkling

See recipe card for exact quantities.

Equipment

• Measuring cups
• Measuring spoons
• Mixing bowls
• Spatula
• handheld mixer
• Standing mixer
• Muffin tin
• muffin liners

Prep: 

Preheat the oven to 375 ºF and position the rack in the middle. Line a 12-hole muffin tin with paper liners.

Mixing the Dry Ingredients:

In a large bowl, combine the gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt. Add the softened butter to the dry ingredients and use a hand or standing mixer to blend them until the mixture resembles breadcrumbs.

Creating the Batter:

Gradually add the milk, yogurt, eggs, lemon zest and lemon juice and vanilla extract to the butter-flour mixture. Whisk the ingredients together until a thick, smooth batter forms without any clumps of flour. 

Filling the Muffins:

Add 1 tablespoon of gluten-free muffin batter to the bottom of each muffin liner to prevent the chocolate chips from sinking to the bottom.  Add ¾ of the blueberries to the main batter and stir, ensuring they are evenly distributed. Divide the remaining batter equally among the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle the reserved blueberries and sugar on top. 

Baking and Cooling:

Bake the muffins at 375 ºF for 20-22 minutes, or until they rise, turn golden brown, and a toothpick inserted comes out clean or with a few moist crumbs. Place the muffin tin on a wire rack to cool for 5 minutes, then transfer them to a wire cooling rack to cool completely.

Storage

Our scrumptious blueberry muffins will stay fresh in a cozy, shady spot for a generous 3 days. Once days three and four roll around, pop them in the microwave for a quick 5-10 second nuke before devouring. Your tastebuds will thank you! 

How do you keep the blueberries from sinking to the bottom?

Listen up, folks! Want to know how to keep those pesky blueberries from drowning in your muffin batter? No need to fret, I've got the solution. Simply scoop some batter sans blueberries into the bottom of each muffin cup, then mix in those blue beauties. Fill up the cups with more batter, then press some extra blueberries on top like little muffin crowns. Boom! Your gluten-free muffins will be the envy of all, with no fallen fruits in sight. 

How can I make this recipe vegan?

Want to crunch out the BEST vegan AND gluten free blueberry muffins? Look no further than this classic recipe. Don't worry, it's as simple as substituting a few ingredients: almond milk instead of regular, coconut oil instead of butter, and vegan yogurt. The result? Voila, you've got yourself some damn delicious gluten-free, vegan blueberry muffins. You can thank me later, muffin enthusiasts!