Bright, tangy, and bursting with berries, these gluten-free Lemon Blueberry Muffins are soft, fluffy, and so easy to make. (And seriously, you won't be able to tell they're gluten free!)
Jump to:
Why These Gluten-Free Lemon Blueberry Muffins Are Worth Making
One thing that's always bothered me about gluten-free baking is how often it feels like you have to settle. We have a handful of gluten-free folks among our family and friends, and I don't settle when it comes to feeding the people I care about.
So when I set out to create these gluten-free lemon blueberry muffins, I took it seriously, testing and adjusting until they were right. Not "good for gluten-free." Not "the best gluten-free muffin I've had." Just a great muffin, full stop. The kind you can proudly set down in front of everyone-no special plate for the gluten-free crowd.
This is that recipe: a truly delicious muffin that just happens to be gluten-free. Bright with fresh lemon, bursting with juicy blueberries, and tender in every bite, it's a recipe that comes straight from the heart.
- Perfectly tender crumb, bright lemon flavor, and juicy blueberries in every bite
- No "good, for gluten-free" qualifier-just great muffins, period
- Crowd-pleaser for both gluten-free and non-gluten-free eaters
Ingredients You'll Need
- Gluten-Free 1:1 Baking Flour - A ready-to-use gluten-free flour blend with xanthan gum, perfect for a soft and fluffy muffin texture. (We use Bob's Red Mill 1:1)
- Almond Flour - Adds moisture and a tender crumb, with a light nutty flavor that complements the lemon and blueberry.
- Baking Powder & Baking Soda - Work together to help the muffins rise and create a light, airy texture.
- Kosher Salt - Balances the sweetness and enhances the overall flavor.
- Cinnamon & Nutmeg - Warm spices that pair beautifully with blueberries and add a subtle depth of flavor.
- Eggs - We use USDA large / EU medium size eggs.
- Granulated Sugar - Sweetens the batter and balances the tart lemon notes.
- Coconut Oil - Keeps the muffins moist with a light, neutral flavor. You can use another neutral oil if preferred.
- Lemon Zest - Provides a fresh, vibrant citrus flavor that defines the muffins.
- Lemon Yogurt - Adds moisture and a tangy brightness. Use whole milk or a dairy-free yogurt alternative. (We currently use Zoi Greek Yogurt for baking whenever possible.)
- Blueberries (Fresh or Frozen) - Frozen berries work just as well-no need to thaw.
Optional
- Powdered Sugar - The base for a simple lemon glaze.
- Lemon Juice - Used in the glaze to boost lemony brightness.
See recipe card for quantities.
How to Make Gluten-Free Lemon Blueberry Muffins
Step 1: Preheat & Prep
Go ahead and preheat your oven to 425°F (218°C). While that's heating up, grease a 12-cup muffin tin with butter, coconut oil, or your favorite nonstick spray.
Tip: Want bakery-style muffin tops? Greasing the pan instead of using paper liners helps the muffins climb higher.
Step 2: Mix the Batter
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set that aside.
In a large bowl (or the bowl of a stand mixer if you prefer), beat the eggs and sugar on medium high until they are light and fluffy. Add the room temperature coconut oil and beat on medium high until it is a thick, well combined consistency. (If your coconut oil is too warm, don't worry.) Mix in the lemon zest.
Switch to a wooden spoon or spatula and alternate folding in the dry ingredients and the lemon yogurt in thirds, starting and ending with the flour mixture. Try not to overmix-just stir until it's combined.
Gently fold in the blueberries. If you're using frozen berries, there's no need to thaw them.
Tip: Using lemon-flavored yogurt really boosts the citrus flavor, but plain or vanilla yogurt also work great.
Step 3: Fill the Muffin Tins
Scoop the batter evenly into your prepared muffin cups. Add a sprinkle of demerara or turbinado sugar on top for extra sparkle and crunch.
Step 4: Bake in Two Stages
Bake the muffins at 425°F (220°C) for 7 minutes-this gives them a nice rise. Then, without opening the oven, reduce the temperature to 365°F (185°C) and bake for another 6-9 minutes (for a total of 13-16 minutes), or until the tops are golden and a toothpick poked in the center comes out clean.
Step 5: Cool & Enjoy
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Or enjoy one warm with a little lemon glaze!
Tips for Perfect Muffins
- Use room temperature ingredients. Cold eggs or milk can make the batter seize up, leading to uneven texture. Room temp ingredients blend more smoothly, helping your muffins bake up light and tender.
- Use a light-colored muffin tin. Dark metal, glass, or ceramic pans absorb more heat, which can brown the outside of muffins before the centers are done. A light-colored muffin pan bakes more evenly for tender edges and a perfect rise. If you only have a dark pan, lower the oven temp by 25°F and check a bit early.
- Don't overmix. Stir just until the dry ingredients disappear. A few lumps are fine-over mixing can make muffins dense and tough.
- Bake berries from frozen. If using frozen blueberries, add them straight to the batter without thawing. This helps prevent streaking and color bleed.
- Adjust for tart berries. If your blueberries are extra tangy, add a little more sugar to balance the flavor.
- Fill the muffin cups all the way. If you want that big dome on your muffins, fill them up!
- Let the batter rest. After filling the muffin cups, let them sit for 10-15 minutes before baking. This gives the gluten-free flour time to hydrate for a better rise and texture.
- Cool muffins quickly. Transfer them to a wire rack after a few minutes in the pan. This keeps the bottoms from steaming and turning soggy.
Recipe Variations: Make It Your Own!
One of the best things about this gluten-free muffin recipe is how easy it is to customize!
Think of this recipe as your Go-To Gluten-free Muffin Base - easy, delicious, and super adaptable. Once you get the hang of it, you can mix and match different yogurt flavors, fresh or frozen fruits, and even spice blends to create your own seasonal or personal favorite combinations. Here are a few ideas to try:
🍑 Peach Muffins
- Fruit: Fresh or frozen diced peaches
- Yogurt: Peach, lemon, or vanilla yogurt
- Flavor: Add a dash of ground ginger, cinnamon, or cardamom
🍓 Strawberry Muffins
- Fruit: Chopped fresh strawberries
- Yogurt: Strawberry or vanilla yogurt
- Flavor: A touch of lemon or lime zest, or almond extract
🍒 Cherry Almond Muffins
- Fruit: Pitted, chopped cherries (fresh or frozen)
- Yogurt: Vanilla or almond-flavored yogurt
- Flavor: Add a few drops of almond extract
🫐 Triple Berry Muffins
- Fruit: A mix of blueberries, raspberries, and blackberries
- Yogurt: Vanilla, blueberry, or lemon yogurt
- Flavor: Great way to use up whatever berries you have on hand!
🍎 Apple Cinnamon Muffins
- Fruit: Finely chopped apples (peeled or unpeeled)
- Yogurt: Vanilla or plain yogurt
- Flavor: Mix in extra cinnamon, ground ginger, and a pinch of nutmeg
Feel free to get creative with spices, zests, extracts, or even stir-ins like chocolate chips or chopped nuts. Just keep the fruit-to-batter ratio similar, and you're good to go!
Gluten not a problem? Try our Blueberry Banana Muffins! They're delicious!
Storage & Freezing Tips
How to Store Muffins
Store cooled muffins in an airtight container at room temperature for up to 4 days. For longer freshness, keep them in the fridge for up to a week-just warm briefly in the microwave or oven before serving.
Tip: Add a paper towel to the container to absorb excess moisture and keep the muffin tops from getting sticky.
How to Freeze Muffins
Let muffins cool completely before freezing. Place them in a single layer on a baking sheet and freeze for about an hour (this prevents sticking). Transfer to a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
To reheat, microwave for 20-30 seconds or warm in a 300°F oven for 10 minutes. They'll taste like they were just baked!
Serving Ideas for Lemon Blueberry Muffins
These gluten-free lemon blueberry muffins are perfect straight from the oven, but here are a few simple ways to make them even more enjoyable:
- Drizzled with lemon glaze: For a sweet bakery-style finish, add a simple lemon glaze once the muffins have cooled.
- Paired with coffee or tea: These muffins are a natural match for your morning coffee, iced tea, or even a lavender latte.
- Served at brunch or showers: Arrange them on a platter with fresh berries and yogurt for a beautiful brunch spread.
- Warm with butter or lemon curd: A pat of butter or a swipe of tangy lemon curd takes them over the top.
- Topped with whipped cream or Greek yogurt: For a more dessert-like treat, add a dollop of whipped cream or dairy-free whipped topping.
Whether you're enjoying one on the go or serving a whole batch to guests, these muffin are sure to be a hit!
Gluten-free Lemon Blueberry Muffins
Equipment
- 1 muffin tin
- 1 Electric Stand Mixer or hand mixer
Ingredients
- 1½ cups gluten-free 1:1 baking flour
- ½ cup almond flour
- 1½ teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- ⅔ cup sugar
- ½ cup coconut oil room temperature
- 2-3 teaspoons lemon zest about 1 medium lemon
- 1 cup lemon yogurt whole milk, or alternative
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 425°F (220℃). Grease a 12-cup muffin tin with butter, coconut oil, or nonstick spray.
- In a medium bowl, whisk together the dry ingredients; set aside.
- In a large bowl (by hand or with an electric mixer), whisk eggs and sugar until light and fluffy. Add the room temperature coconut oil and beat on medium high until it is a thick, well combined consistency. Add the lemon zest, then use a spatula or wooden spoon to fold in the yogurt and dry ingredients alternately in thirds, beginning and ending with flour.Gently fold in the blueberries.
- Divide batter evenly among muffin cups. Sprinkle with demerara sugar if desired.
- Bake for 7 minutes at 425°F (220℃), then reduce oven to 365°F (185℃) and bake 6-9 minutes more (for a total of 13-16 minutes), until tops are golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer muffins to a wire rack to cool completely.Drizzle with lemon glaze if desired. Serve warm or room temperature.
Notes
Lemon Glaze (Optional)
- ½ cup powdered sugar
- 1-2 teaspoons lemon juice
Tips for the Best Muffins
- Use room temperature ingredients.
- Use a light-colored muffin tin.
- Don't overmix.
- Bake berries from frozen.
- Adjust for tart berries.
- Fill the muffin cups all the way.
- Let the batter rest.
- Cool muffins quickly.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Love it? Pin it! 📌
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below in the comments section! You can also stay in touch with us by following us on Pinterest, Facebook, and Instagram.
Leave a Reply