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A close-up of a gluten-free lemon blueberry muffin, partially eaten to reveal the juicy blueberry filling. It sits in a purple and white patterned liner on a white plate, with blurred lemon slices and other muffins in the background.
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Gluten Free Lemon Blueberry Muffins

Gluten Free Lemon Blueberry Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 16 Servings

Ingredients:

* 1 ¾ cups gluten free flour blend similar to King Arthur Measure for Measure or Cup 4 Cup

* 1 cup whole milk

* ¾ cup granulated sugar

* ½ cup unsalted butter melted and cooled

* 2 large eggs

* 3 tablespoons freshly squeezed lemon juice

* 2 teaspoons baking powder

* 1 teaspoon pure vanilla extract

* ½ teaspoon salt

* ¼ teaspoon baking soda

* 1 cup fresh blueberries

* 1 tablespoon lemon zest

Instructions:

* Preheat the oven to 375°F, and line a muffin tin with paper liners.

1 ¾ cups gluten free flour blend, 1 cup whole milk, ¾ cup granulated sugar, ½ cup unsalted butter, 2 large eggs, 3 tablespoons freshly squeezed lemon juice, 2 teaspoons baking powder, 1 teaspoon pure vanilla extract, ½ teaspoon salt, ¼ teaspoon baking soda

* Combine all the ingredients except the blueberries and lemon zest.

1 cup fresh blueberries, 1 tablespoon lemon zest

* Once the batter is well mixed, gently fold in the zest and blueberries.

* Fill the muffin wells about halfway full or around ¼ cup, and bake for 20 to 25 minutes.

* The muffins will be lightly browned on the tops and when they're finished baking. They should also spring back when touched.

* Let them rest in the muffin pan for 5 minutes before transferring to a wire rack.

* Serve warm. Scroll up and see the post for storage information and FAQs.

Notes:

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.

Serving: 1muffin

Calories: 155kcal

Carbohydrates: 21g

Protein: 3g Fat: 7g

Saturated Fat: 4g

Polyunsaturated Fat: 0.4g Monounsaturated Fat: 2g

Trans Fat: 0.2g Cholesterol: 38mg

Sodium: 150mg Potassium: 94mg

Fiber: 2g Sugar: 12g Vitamin A: 237IU Vitamin C: 2mg Calcium: 55mg Iron: 1mg

#GlutenFree #Recipes #Desserts #Muffins #BlueberriesAndLemons

I have a few nephews and nieces who have a Gluten intolerance, so I love having a few recipes to make them feel included! If anyone else has a Gluten Intolerance, I hope this is something you might like to try and I hope you like it!

2025/6/17 Edited to

... Read moreIf you’re looking for a delightful treat that caters to gluten sensitivities, these gluten free lemon blueberry muffins are a great choice. Made with simple, wholesome ingredients, this recipe combines a gluten free flour blend with fresh blueberries and zesty lemon for a burst of flavor in every bite. The use of eggs and butter adds richness, while the blueberries provide natural sweetness and antioxidants. These muffins are perfect for breakfast, a snack, or even a light dessert. They not only taste amazing but are also easy to prepare, taking only about 40 minutes from start to finish. Serve them warm out of the oven or store them for later enjoyment. Consider pairing them with a cup of tea or coffee for a delightful afternoon treat. For those interested in variations, feel free to experiment by adding nuts or coconut for added texture and flavor or swapping out blueberries for other berries like raspberries or chopped strawberries. You can also adjust the sweetness by reducing the sugar or using alternatives like honey or agave syrup. This recipe is a perfect way to make sure everyone in your family, including those with gluten intolerances, can enjoy a delicious baked good. Additionally, remember that baking times may vary depending on your oven, so keep an eye on your muffins as they bake. Enjoy baking and sharing this delightful treat!

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