Gluten Free Lemon Blueberry Muffins Recipe

Gluten Free Lemon Blueberry Muffins Recipe

I hate to brag but I do make some really great gluten free blueberry muffins.

Well, maybe I don’t hate to brag because evidently I have done it. I know one should not brag and boast; my mother warned me about this when I was growing up.

I was invited to brunch at a friend’s and when I asked what I could bring my friend said, “How about those blueberry muffins we have heard so much about?”

Ordinarily this would have not been a cause for concern because as I said, I make some pretty darn good blueberry muffins. However, after frantically running to three stores in search of fresh blueberries to no avail, I started to get a bit worried.

It was time to think – what to do, what to do? Sure, I could buy frozen blueberries but I am never as happy with the results; the frozen berries seem to put too much liquid into the muffins no matter how well I drain them. I decided to try using freeze dried blueberries instead. I stirred a packet of freeze dried blueberries into my muffin batter and crossed all my fingers and toes. The result? Brilliant! The blueberries baked up in the muffins juicy and plump, as if I had used fresh.

There are a couple tricks to these muffins; you cream the butter and sugar together as if making cupcakes, which results in an a lovely, light texture and they are topped with some sugar and lemon zest which gives a sweet-tart crunchy top. And let’s be honest, isn’t the top of the muffin the very best part?

Fortunately, my self-created reputation for great gluten free blueberry muffins survived intact! I suppose the moral of this story is not to brag and boast but if you do – you better deliver!

Gluten Free Lemon Blueberry Muffins

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Gluten Free Lemon Blueberry Muffins Recipe
Gluten Free Lemon Blueberry Muffins Recipe
Prep Time
15 mins
Cook Time
35 mins
Cooling time
5 mins
Total Time
50 mins
 
Course: Dessert
Cuisine: American
Servings: 12 muffins
Calories: 154 kcal
Author: Carol Kicinski
Ingredients
  • 2 teaspoons freshly squeezed lemon juice
  • ½ cup milk at room temperature
  • 1 lemon zested
  • 1 cup plus 1 tablespoon sugar
  • 2 cups all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher or sea salt
  • 1 ounce freeze dried blueberries
  • ½ cup unsalted butter at room temperature
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Spray a standard muffin tin with non-stick cooking spray and line the muffin cups with paper liners.
  2. Stir the lemon juice into the milk and let set for about 5 minutes. The milk may look a little curdled but this is OK.
  3. In a small bowl, mix the lemon zest with 1 tablespoon of sugar until fully blended. It is easiest to do this with your fingers because the lemon zest may be moist and tends to clump. Set aside.
  4. In a medium mixing bowl, whisk together the flour, baking powder and salt.
  5. In the bowl of an electric mixer preferably fitted with a paddle attachment, cream the butter and remaining cup of sugar together on medium speed until light and fluffy, about 3 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully incorporated, scraping down the sides of the bowl with each addition. Add the vanilla and mix well. With the mixer on low, add the flour mixture and lemon milk mixture to the creamed butter starting with 1/3 of the flour mixture, then half the lemon milk mixture, half the remaining flour mixture, the rest of the lemon milk mixture and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula. Gently fold in the blueberries. Divide evenly between the prepared muffin cups, filling the cups almost to the top. Top the batter with the lemon zest sugar mixture. Bake for 30 – 35 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before removing. Serve warm.
Nutrition Facts
Gluten Free Lemon Blueberry Muffins Recipe
Amount Per Serving
Calories 154 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 113mg 5%
Potassium 90mg 3%
Total Carbohydrates 15g 5%
Dietary Fiber 2g 8%
Sugars 1g
Protein 3g 6%
Vitamin A 5.8%
Vitamin C 1.8%
Calcium 6%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Baking Blueberries Bread Gluten-Free Gluten-Free Recipes Lemon Muffins
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  1. October 10, 2012

    These look amazing. I love lemon and blueberries together. YUM!

    1. Carol Kicinski
      October 14, 2012

      Thank you Beth. I agreee, blueberries and lemons go so well together!

  2. I’m happy the freeze-dried blueberries worked… they look absolutely amazing!!!

    1. Carol Kicinski
      October 14, 2012

      Thanks Cassidy – they turned out great!

  3. October 21, 2012

    There’s a really great new gluten-free flour on the market! It’s an easy conversion for any recipe and has no distracting taste or texture. Here’s the Facebook link, just in case you’re interested!!

    http://www.facebook.com/DeyasGlutenFree

    1. Carol Kicinski
      October 26, 2012

      Thanks and I have tried their flour, it is very good.

  4. cynthia
    October 27, 2012

    Eager to try this but wondering if I don’t use the flour you have recommended do I need to add xanthan gum? thank you!

    1. Carol Kicinski
      October 29, 2012

      Yes, I would use a 1/4 teaspoon of xanthan gum if your flour doesn’t already have it in it.

  5. brenda
    January 9, 2013

    If I do have fresh blueberries, what measurement do I use? 1 cup?

    1. Carol Kicinski
      January 9, 2013

      Use 1 pint (2cups). Enjoy!

  6. Rita
    January 21, 2013

    I just tried this muffin recipe. They are delicious. Just wondering if the muffins can be frozen.

    1. Carol Kicinski
      January 23, 2013

      Hi Rita, yes! Just let them cool completely, wrap up thightly and pop in the freezer. I just stick mine frozen into the microwave for a few seconds and eat them hot but you can just thaw. Enjoy!

  7. Brandy
    January 28, 2013

    Just made this muffin recipe and wanted to say they are fantastic!! I always have my hubby taste the first one since he is not gluten free and he said they are the best muffins he has had :)

    1. Carol Kicinski
      January 28, 2013

      Yay! So happy you all liked them, thanks for letting me know!

  8. Megan
    January 29, 2013

    I made these tonight for my boyfriend’s birthday (blueberry muffins are his favorite) and he said these were the best he has ever had. Thanks for the recipe!

    1. Carol Kicinski
      February 1, 2013

      Thank Megan, so happy your boyfriend enjoyed them!

  9. Kim
    February 13, 2013

    My family really enjoyed these, thanks for the great recipe!

    1. Carol Kicinski
      February 13, 2013

      So happy you all liked them!

  10. February 22, 2013

    This looks like just the recipe I was looking for! I can’t wait to try it. I’m curious as to how you’d recommend reducing the sugar, though. Any tips?

    1. Carol Kicinski
      February 26, 2013

      You can always try using a refined sugar like coconut sugar. My daughter in law subs the sugar with maple syrup but she isn’t sure how much, she just wings it so I don’t have an exact measurement for you. If none of that works for you, you can laways just reduce the sugar by about 1/4, I think the recipe will still work but I haven’t tried it.

  11. Angie
    February 23, 2013

    I just followed your recipe for the Lemon Blueberry Muffins and they were so easy to make and they were absolutely delicious….the only change I made was to switch the sugar to coconut sugar…..they are a definite hit in my house hold of gluten free eaters….thank you

    1. Carol Kicinski
      February 26, 2013

      Glad you enjoyed them Angie. I love coconut sugar! I am always so happy to hear when gluten eaters like gf recipes!!!

  12. Justina
    February 27, 2013

    I made these with fresh orange juice and zest because I didn’t have lemons, and I used fresh blueberries. I also didn’t have any muffin liners so I baked it like a cake in a 9 inch square pan-I just pulled it out of the oven and it smells and looks YUMMY! As a side note, I zested 3 oranges and added lots more sugar so I could have orange-infused sugar at my disposal-I keep on opening up the jar to sniff it just smells SO GOOD! Thanks for the recipe, I’ll definitely bookmark this one!

    1. Carol Kicinski
      March 1, 2013

      Yum! Sounds delish and I like the idea of baking as a cake to change things up!

  13. Justina
    February 27, 2013

    Oh and I substituted honey for the sugar. Works just fine and creamed up well with the butter.

    1. Carol Kicinski
      March 1, 2013

      Equal amount of honey for sugar? Or did you use less honey?

  14. JUstina
    March 5, 2013

    I used what I thought was an equal amount because my honey had hardened slightly, but it probably ended up more than 1 cup) My husband didn’t like it bc it was buckwheat honey (awesome during the winter for bronchial support but a much stronger flavour than wildflower) other than that it turned out great. I’ll make them again today as I have muffin liners AND cane sugar. I’ll also use the very fragrant orange-sugar that is now a staple in my cupboard : ) Thanks again!

    1. Carol Kicinski
      March 9, 2013

      My pleasure!

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  16. Erika
    March 16, 2013

    These are the best muffins I’ve ever made/had!!!!! Thank u!!

    1. Carol Kicinski
      March 16, 2013

      Why thank you so much Erika! Happy you enjoyed them!

  17. Jessica
    March 22, 2013

    I just made these, and I must say, they are FABULOUS! I used fresh blueberries and replaced half the butter with unsweetened applesauce. Finally a GF blueberry muffin recipe that is delicious. Thank you!

    1. Carol Kicinski
      March 23, 2013

      Thank you so much Jessica, glad you enjoyed them!

  18. Jamie
    April 6, 2013

    Just tried the recipe and they taste great only that they overflowed all over my oven. I followed the recipe exactly. This same thing happened with the last recipe i tried. I recently had to switch to GF baking and am new to this. Is there something I’m missing or need to know about GF baking?? Please help!

    1. Carol Kicinski
      April 6, 2013

      Hi Jamie. My easiest fix would be to not fill the muffin tims too full. I have found that even “standard” muffin tins vary in size so if you are having trouble just fill them less and make more muffins! I hope this helps, let me know if you have any more questions.

  19. Radha
    April 9, 2013

    Just made them for a Gluten free potluck :) they are awesome, that is something coming from only chocolate baker ;) one question though they were flaky and my son (8) said they need to be little more moist. I left them in the oven for 35 mins, will it help if I take them out early.

    1. Carol Kicinski
      April 10, 2013

      Hi Radna, yes I would just cook them less, just until the toothpick comes out clean. Thank you!

  20. Nancy
    May 7, 2013

    Im going to try these! It’s the one thing I miss the most. In my post GF world I ade the best bberry muffins and froze gallons of hand picked ones. When I baked with them, I just poured them in the batter frozen….always yummy, never a problem . Just FYI

    1. Carol Kicinski
      May 7, 2013

      Thanks!

  21. Loraine
    September 15, 2013

    Do you have a successful fresh blueberry pancake recipe ?

  22. CarolKicinski
    September 20, 2013

    Pretty much any muffin recipe can be made into pancakes, just add a little more liquid. And use fresh blueberries instead of dried. Enjoy!

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  25. Honey Bee
    July 17, 2017

    These were fantastic. I made some high altitude changes:
    High Altitude:
    2t freshly squeezed lemon juice
    1/2C Almond milk instead of milk
    zest of 1 lemon, finely grated
    3/4C granulated sugar, plus 1T sugar
    2C ATK GF flour blend
    2t baking powder
    1/2t sea salt
    1/4t zantham gum
    2 C fresh blueberries
    7 T “buttery sticks”
    2 large eggs
    1t double vanilla extract

    Preheat Oven 375F OR 350F with convection. I cut in the buttery sticks instead of creaming the butter/sugar mix, because they can get too “weak” at high altitude.

    Even the gluten-full family members thought these were great and couldn’t tell that they were gluten-free! WIN! Thank you!

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