The Best Gluten Free Lemon Blueberry Muffins

Enjoy delicious, fresh plump blueberries and a burst of lemon in these gluten free lemon blueberry muffins.

Course bread, Breakfast, Main Course, Snack

Cuisine American

Keyword dairy free recipes, easy gluten free recipes, gluten free muffins

Prep Time 10 minutes

Cook Time 30 minutes

Rest time 30 minutes

Total Time 1 hour 10 minutes

Servings muffins

Calories 186kcal

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 30 minutes.
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 30 minutes before filling the muffin cups.
Let the baked muffins cool slightly before enjoying.