Description
These Gluten-Free Lemon Blueberry Muffins are a delightful breakfast treat bursting with fresh lemon flavor and juicy blueberries. Made with a gluten-free all-purpose flour blend and a touch of Greek yogurt for moisture, these muffins are both tender and flavorful. Perfect for those following a gluten-free or vegetarian diet, they bake up golden and moist, offering a healthy yet delicious start to your day.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon gluten-free flour (for tossing with blueberries)
Wet Ingredients
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup milk (dairy or non-dairy)
- 1/4 cup light olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Others
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
Instructions
- Preheat and prepare the muffin tin: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking powder, baking soda, salt, and lemon zest ensuring they are evenly combined to distribute the leavening and flavor.
- Combine wet ingredients: In a separate bowl, whisk the eggs, Greek yogurt, milk, oil, vanilla extract, and fresh lemon juice until the mixture is smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients bowl. Stir gently just until the batter is combined, avoiding overmixing to ensure tender muffins.
- Prepare blueberries: Toss the blueberries with 1 tablespoon of gluten-free flour to prevent them from sinking to the bottom of the muffins or bleeding too much color into the batter.
- Fold blueberries into batter: Gently fold the floured blueberries into the muffin batter, distributing them evenly throughout without breaking them up.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For enhanced lemon flavor, add 1/2 teaspoon lemon extract to the batter.
- These muffins freeze well—ensure they cool completely before storing in an airtight container for up to 2 months.
- If using frozen blueberries, do not thaw before adding to the batter to prevent excess moisture.
- Light olive oil or melted coconut oil can be used interchangeably depending on flavor preference.
