These gluten free blueberry muffins recipe have a touch of lemon and are loved by adults and kids. The only blueberry muffin recipe you need, along with my winning tips and tricks for making gluten free blueberry muffins that are bursting with flavor.
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.
- 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
- Unsalted butter, softened
- Plain yogurt
- Lemon zest
- Lemon juice
- Vanilla extract
- Blueberries - you can use fresh or frozen blueberries in this recipe!
- White sugar, for sprinkling
See recipe card for exact quantities.
How to make these gluten free blueberry muffins
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.
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!
Do you have thoughts of preserving those gluten-free blueberry muffins for later? Yes, you absolutely can! I mean, how would you cure your kids' cravings for delightful baked goods without this option? All you need to do is wait for them to cool down completely, before putting them in an airtight bag or container and then storing them in the freezer for as long as three months. To relish them again, let them defrost at normal temperature or simply nuke them in the microwave.
No almond flour? No problemo! Hazelnut flour makes a great pinch hitter in equal amounts. But if you allergic to nuts, try using only a gluten-free flour blend. But beware, the muffins might need a tad more hydration.
Dear reader, I suppose you could mix the muffins by hand if you really want to work those biceps, but why put yourself through that torture? If available, a standing or a handheld electric mixer is like having a magic wand that perfectly blends all the ingredients together. Trust me, your muffins will be singing your praises.
Blueberry lemon gluten-free muffins can be wholesome, but it all depends on the scrumptious elements added to the mix. These gluten-free muffins are formed using first-class, natural ingredients, such as almond flour, brown sugar, and butter or coconut oil, making them a well-rounded and delectable snack or breakfast choice. Keep in mind, as with any dessert, it's vital to monitor your saccharine intake.
You can substitute the blueberries in these gluten-free muffins for other berries, chocolate chips, chocolate chunks, M&Ms, butterscotch chips or any nuts.
It is possible, and even recommended, to prepare muffin mixture beforehand. This will ensure the ingredients are thoroughly blended, resulting in a more enjoyable texture. However, it is critical to store the mixture in a sealed container in the refrigerator and consume it within a day of preparation, as the baking powder or baking soda may lose potency over time, resulting in unpleasantly dense muffins.
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten free lemon blueberry muffins
- 2 ⅓ cups gluten-free flour (280 g)
- 13 tablespoon almond flour (80 g, ¾ cup + 1 tbsp)
- ¾ cup brown sugar (150 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick + 1 tablespoon unsalted butter, softened (130 g)
- ½ cup + 1 ½ tablespoon milk (140 mL)
- ½ cup + 1 ½ tablespoon plain yogurt (140 g)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- Lemon zest from ½ lemon
- ¾ cup blueberries (fresh or frozen berries) (180 g)
- Preheat the oven to 375 ºF and position the rack in the middle of the oven.
- Line a 12-hole muffin tin with paper liners.
- In a large bowl, combine gluten-free flour, almond flour, brown sugar, baking powder, baking soda, xanthan gum, and salt.
- Add butter to the dry ingredients and mix with a hand or standing mixer until the mixture resembles breadcrumbs.
- Gradually add the milk, yogurt, eggs, vanilla extract, lemon zest and lemon juice to the butter-flour mixture and whisk until a thick, smooth batter forms without flour clumping.
- Add 1 tablespoon of the gluten-free muffin batter to the bottom of each muffin liner. This will help prevent the berries from sinking all the way to the bottom.
- Stir in the rest of the blueberries into the batter, reserving some for sprinkling on top, until evenly distributed.
- Divide the rest of the batter equally into the muffin cases, filling them to the brim for standard muffins or creating a small mound above the edge for jumbo muffins. Sprinkle with reserved blueberries and sugar - this will create a beautiful shiny topping.
- Bake at 375 ºF for 20-25 minutes until the muffins rise, turn golden brown, and a toothpick comes out clean or with a few moist crumbs (muffins made with frozen berries will take longer to bake - 22-25 minutes).
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.