Gluten-Free Lemon Blueberry Muffins

GF Lemon Blueberry Muffins

Gluten-Free Lemon Blueberry Muffins

A Zesty Twist on a Classic: Gluten-Free Lemon Blueberry Muffins

Today, I’m thrilled to share with you a recipe that’s close to my heart and sure to become a favorite in your kitchen. It’s a delightful twist on a classic treat – Gluten-Free Lemon Blueberry Muffins. These little gems are not only a joy to bake but also a feast for the senses.

GF Lemon Blueberry Muffins

Why Gluten-Free? We’re all about inclusivity here, and we believe everyone should be able to enjoy our baking adventures, regardless of dietary restrictions. Plus, going gluten-free can be a fun challenge that leads to even more delicious discoveries!

The Magic of Lemon and Blueberry The combination of tangy lemon and sweet blueberries is a match made in heaven. The zesty aroma will fill your kitchen with sunshine, no matter the weather outside. And those bursts of blueberry in every bite? Pure bliss!

Baking with Love (and Precision) Baking is both an art and a science. That’s why we’ve carefully crafted this recipe to ensure that every muffin is as fluffy and flavorful as can be. Remember, the secret ingredient is always love (and a little bit of lemon zest).

Let’s Get Baking! Without further ado, let’s dive into the recipe. Gather your ingredients, preheat that oven, and get ready to bake some magic. Don’t forget to check out the full recipe here for all the details and tips.

Keep your whisks ready and your ovens warm. There’s always something new and exciting coming up on the blog. Stay tuned for more recipes, tips, and baking joy.

Happy Baking!

Gluten Free Lemon Blueberry Muffins

The zest pf lemon makes it perfect with some fresh blueberries added to the mix to make it fantastic.
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Course Breakfast
Cuisine American


  • 1 ½ cups gluten-free all-purpose flour blend
  • ½ cup granulated sugar
  • 2 teaspoons gluten-free baking powder
  • ½ teaspoon salt
  • Zest of 1 lemon
  • 1 large egg
  • ½ cup almond milk or any non-dairy milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries ensure they’re not dusted with flour


  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  • In a large bowl, whisk together the gluten-free flour blend, sugar, gluten-free baking powder, salt, and lemon zest.
  • In a separate bowl, beat the egg and then add the almond milk, vegetable oil, and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to overmix.
  • Gently fold in the fresh blueberries, making sure they’re well distributed without breaking.
  • Divide the batter evenly among the muffin cups, filling each about ¾ full.
  • Bake for approximately 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool and Enjoy:
  • Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
  • Serve warm or at room temperature. Enjoy with a cup of tea or coffee!
Keyword all recipes, breakfast, gluten free, muffins


  • If you’re adding a lemon glaze, ensure that your powdered sugar is gluten-free.
  • Double-check all your ingredients to make sure they are certified gluten-free to avoid cross-contamination.

Enjoy your gluten-free baking adventure!

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