No matter how many blueberry muffins you taste, it can’t quite compare to THIS one. With a perfect balance of a tender crumb and a burst of lemon, these gluten free lemon blueberry muffins will disappear as fast as you set them down.
And the fact that they are dairy free too is just the icing on the cake.
There are so many things to love about lemon blueberry muffins. But the ease of preparation has got to be pretty high on the list. Basically two bowls is all you need – mix the dry ingredients together in one and then mix the wet ingredients together in the other and then bring it all together. You don’t even need a mixer – a large spoon will do it.
And the texture – it’s as close to bakery perfection as you can get! It’s a cross between a coffee cake and a bundt cake – so tender and delicate yet holds its shape so you can actually slice them or tear them apart and they won’t crumble and fall apart. That’s the best way I know how to describe them. And the bit of lemon zest just makes the flavor pop even more.
Serve them with breakfast or as an afternoon snack, but either way, they will have everyone asking you for the recipe!
What flour mix is best in these lemon blueberry muffins?
The flour mix I swear by – the one used in this recipe and in this lemon pound cake and these cinnamon rolls is my gluten free flour blend mix. The combination of flours and starches has been specially developed for breads, muffins and rolls. I haven’t tested any other brands or mixes, but I know this one works perfectly!
Can I use granulated sugar instead of the coconut sugar?
Absolutely. I’ve been testing out coconut sugar in different recipes, like these apple muffins but the two are almost interchangeable.
Pro Baking Tip: Coconut sugar gives baked goods a darker appearance, so don’t be alarmed if the muffin batter isn’t golden blond. They will bake beautifully and taste amazing.
Can I make these vegan?
Yes! A couple chia eggs can easily replace the eggs in the recipe. Find some other ideas for egg substitutes here.
What’s the best way to store them?
These muffins are easy to store – just place the extras in a sealed plastic bag and let them sit on the counter for up to 2 days. Any longer than that and you’ll want to freeze them.
Tips for Making Gluten Free Lemon Blueberry Muffins
The ingredients list
Two of the best things you can do for you gluten free baked goods are: 1. To make sure the ingredients are at room temperature and 2. To weigh the flour.
Gluten free breads already are at a disadvantage without the gluten to help give them texture and stability. Add in cold ingredients and the batter just gets pulled down even more. Room temperature ingredients allow air to be distributed in the batter, which creates wonderful lightness in baked goods.
And weighing flours is essential for accuracy. Different flour and starch brands can have varying cup-capacities, but weight is accurate every time. 10 grams is 10 grams.
Mixing the batter
Start with mixing the flours in a medium bowl. Set them aside. Then whisk the eggs in a large bowl and add the milk, lemon zest, vanilla and butter together. All at once, add the flour ingredients to the wet ingredients and stir with a spoon. No mixer required!
Folding in the blueberries
The best way to fold in these blueberries is to first toss them with a dash of the flour mix (just to coat them). The use a rubber spatula and fold them into the batter. Scrape the bottom and fold the batter over. Then repeat. After the blueberries are completely folded in, let the batter sit for 10 minutes before filling the cups.
Portioning the muffin cups
The batter will be thick enough that a large spoon should do it for portioning the muffin batter into the muffin cups. Fill each one almost to the top with batter.
Bake the muffins at 375 F for about 25 minutes. The baking time may vary depending on your oven, climate and even your baking pans. After they’ve baked, let them cool in the pan on a wire rack for 5 minutes. Then remove from the pan and sink your teeth into that light, lemony blueberry muffin.
The Best Gluten Free Lemon Blueberry Muffins
- 260 g gluten free flour mix about 2 cups
- ¾ cup coconut sugar
- 2 tsp. baking powder
- 1/2 tsp. xanthan gum
- 1/2 tsp. salt
- 2 large eggs
- 1 cup almond milk
- 2 tsp. grated lemon zest
- 1 tsp. vanilla extract
- 1/2 cup unsalted plant based butter melted
- 6 oz. fresh blueberries
- Dash of gluten free flour mix
- In a medium bowl, add the flour mix, sugar, baking powder, xanthan gum and salt and mix with a large spoon until fully incorporated. Set aside.
- In a large bowl, add the eggs and whisk until fully blended.
- To the eggs, add the milk, lemon zest, vanilla and melted butter. Whisk until fully mixed.
- Add the flour mix to the egg mixture and stir until combined.
- Place the blueberries in a small bowl and add the dash of flour mix to the bag. Gently toss to cover the berries.
- Fold them into the batter.
- Let batter rest for 10 minutes as you get the pan ready and preheat the oven.
- Spray a 12 cup muffin tin with cooking spray or butter each cup. Preheat oven to 375 F.
- Portion out the batter into the muffin tin, filling each cup until almost full.
- Bake for 22-26 minutes. Check the muffins with a toothpick - if the toothpick has batter on it, bake for another 3 minutes.
- Mix the dry ingredients together in one bowl and the wet ingredients together in another bowl.
- Toss blueberries with a bit of flour mix before adding to the batter.
- Make sure to let the batter sit for 10 minutes before filling the muffin cups.
- Let the baked muffins cool slightly before enjoying.
Wait, don’t forget to check out these delicious gluten free recipes: