Gluten-free Lemon Blueberry Muffins

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!)

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 182kcal

Author Renee

Equipment

1 muffin tin
1 Mixing Bowl
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

Mix powdered sugar and lemon juice to form a thin glaze. Drizzle over cooled muffins.

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