Print

Gluten free lemon blueberry muffins recipe you’ll adore!

gluten free lemon blueberry muffins recipe
Print Recipe

Delicious and fluffy gluten free lemon blueberry muffins that are perfect for breakfast or a snack.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 1/2 cups gluten free all-purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk (or dairy-free alternative)
  • 1 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten free flour, sugar, baking powder, and salt.
  3. In another bowl, mix the melted butter, eggs, milk, lemon zest, and lemon juice until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries.
  • These muffins can be stored in an airtight container for up to 3 days.
  • Feel free to add a lemon glaze on top for extra sweetness.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-lemon-blueberry-muffins-recipe/