Breakfast & Brunch > Gluten-Free Breakfast & Brunch > Other Gluten-Free Options > Gluten-Free Breakfast Muffins Recipe

Gluten-Free Blueberry Lemon Muffins

Brighten your morning with these gluten-free blueberry lemon muffins! These muffins are bursting with juicy blueberries and zesty lemon flavor, making them a delightful treat for breakfast or brunch. They're easy to make and perfect for a gluten-free diet.

Prep Time
15 minutes
Cook Time
20-25 minutes
Servings
12 muffins
Ingredients
  • 1 3/4 cups Gluten-free all-purpose flour blend
  • 3/4 cup Granulated sugar
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 2 Eggs
  • 1/2 cup Milk (dairy or non-dairy)
  • 1/4 cup Melted butter (or coconut oil)
  • 2 teaspoons Lemon zest
  • 1 tablespoon Lemon juice
  • 1 cup Fresh blueberries

Preparation

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

Mixing Dry Ingredients

In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.

Mixing Wet Ingredients

In a separate bowl, whisk together the eggs, milk, melted butter (or coconut oil), lemon zest, and lemon juice.

Combining Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Adding Blueberries

Gently fold in the fresh blueberries.

Filling Muffin Tin

Fill each muffin cup about 2/3 full.

Baking

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cooling

Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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FAQ

  • Can I use frozen blueberries?

    Yes, you can use frozen blueberries. Do not thaw them before adding them to the batter.
  • Can I add a glaze?

    Yes, a simple lemon glaze would be delicious. Whisk together powdered sugar with a little lemon juice until you reach your desired consistency, then drizzle over the cooled muffins.
  • What kind of gluten-free flour is best?

    A blend of gluten-free flours that includes rice flour, tapioca starch, and potato starch typically works well. Make sure your blend contains xanthan gum, or add about 1/2 teaspoon of xanthan gum to the dry ingredients if your blend doesn't have it.