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.
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.
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.
How to make these gluten free blueberry muffins
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 blueberries from sticking 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!
Top Tips
Don't skimp on flavor - gluten-free doesn't have to mean taste-free. Instead, pile on the berries and experiment with adding natural sweeteners and spices like cinnamon or nutmeg for that extra oomph.
Don't be afraid to mix up your flours - go for a combo like almond flour, oat flour, and buckwheat flour for a texture that will blow your taste buds away.
Don't forget to grease your tin or use muffin liners - I mean, have you ever tried to pry a gluten-free muffin out of a stubborn tray? Believe me, it ain't easy.
Keeping it cool - If you want your muffins to soar to new heights and flaunt a beautifully rounded top, keep those ingredients chilled and ready for action.
Avoid overmixing - Don't get too hasty with the mixing and risk serving up some rock-hard muffins.
Don't go all the way - When it comes to filling those little cups of deliciousness, strive for a two-thirds full status and trust the specified bake time to get you to muffin perfection. Easy peasy, muffin squeezy!
Sprinkle muffins with white sugar right before baking to give them a crunchy, glossy topping.
Recipe
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
Equipment
Ingredients
- 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)
Instructions
- 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.
Nutrition
Betsy W says
Blueberry and lemon are such a great combination! These look really good.
kseniaprints says
They're my kids' faves!
Sue says
Blueberry muffins are my favorite! I have a couple friends who are gluten free so now I can make blueberry muffins for all to enjoy!
kseniaprints says
They're going to love these muffins, I'm sure.
Chichi says
These muffins are delicious. We made them got breakfast and my kids asked for seconds.
kseniaprints says
My kids eat half the tray in one sitting!!
Rose says
These blueberry muffins were the perfect addition to our mother's day brunch party!
kseniaprints says
There's gotta be something for everyone at the Mother's Day table!! So glad these satisfied your GF eaters
Jennifer says
There's so much incredible flavor in these muffins and they came out perfectly - hard to believe they're gluten-free because they taste so good. Great recipe!
kseniaprints says
Thanks so much! I'm thrilled you liked them.
Jenn says
Love these muffins! They're so light and had just the right amount of blueberries in them! Frozen some to eat later.
kseniaprints says
Always gotta have some freezer muffins, my friend.
Erica says
The bit of lemon in these is really wonderful - it makes the blueberry flavor pop! The best part is that no one ever knows when I use GF flour anymore, so this is definitely a win.
kseniaprints says
I couldn't agree more - I always use lemon with blueberries and it's beautiful. So glad you liked them!
Holly Johnson says
You mention Zanthan gum in #3 direction but it is not listed up in the ingredients list.
kseniaprints says
Sorry if that's not clear, you only need to add xanthan gum if your flour mix doesn't have it. I recommend getting one that does!
Heather Harty says
Hello! Just making them now. They look so yummy. Couple of corrections: Your ingredient list doesn’t say Xanthan Gum but in the directions you mention mixing it in with baking soda, baking powder etc. Then in your “for the filling” you mention putting flour on the bottom of the cups so the chocolate chips don’t melt to the bottom, but the recipe list doesn’t call for chocolate chips anywhere else. I think I’m going to make them without the chocolate chips and xanthan gum but it does make it a little difficult to know which directions and info I’m supposed to follow. Thank you 🙂
kseniaprints says
You're 100% right! So the xanthan gum is due to the fact not all flour mixes have it. If yours does, you don't need to add it. I am going to clarify it.
The chocolate chip is my mind wandering.... Fixing!
lorene S says
I made half the recipe and made mini-muffins. I used frozen blueberries. It was easy to make and the flavour was delicious. My husband loved them.