Gluten Free Lemon Blueberry Muffins

Welcome to my kitchen! Today, I’m sharing my gluten free blueberry lemon muffins, a breakfast treat that’s always a hit in our house. I first tried making these on a rainy Sunday morning when I had a pint of fresh blueberries and a bag of lemons sitting on my counter, practically begging to be used together. The combination of bright, zesty lemon and sweet, bursting blueberries was so incredible that these muffins instantly became a weekend staple. This recipe is perfect for anyone who loves easy gluten free lemon blueberry muffins and wants something delicious, wholesome, and actually moist—not crumbly or dry like so many gluten free baked goods can be.

What I love most about this gluten free lemon blueberry muffin recipe is how forgiving it is. Whether you’re new to gluten free baking or a seasoned pro, these muffins turn out beautifully every single time. The secret is in the blend of gluten free flours and the addition of yogurt, which keeps them incredibly tender. Plus, they’re naturally light and fluffy, with juicy blueberries in every bite and that irresistible lemon flavor throughout. They’re perfect for breakfast, brunch, snack time, or even dessert with a cup of tea.

I’ve made these moist gluten free blueberry muffins dozens of times now, tweaking the recipe until it was absolutely perfect. My family requests them constantly, and I’ve even brought them to potlucks where no one could tell they were gluten free! Let’s dive in and see why these gluten free lemon muffins with blueberries are about to become your new favorite recipe.

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Difficulty: Easy
Calories: ~185 per muffin

This recipe is surprisingly quick and easy – perfect for busy mornings when you want something homemade and special!

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Ingredients

For these gluten free blueberry lemon muffins, you’ll need the following ingredients. The beauty of this recipe is that most items are probably already in your pantry. You can swap Greek yogurt with sour cream for an even tangier flavor, and I always use fresh lemon zest because it gives these muffins that incredible brightness that makes them so addictive.

Dry Ingredients:

• 2 cups gluten free all-purpose flour blend (I use one with xanthan gum already added)
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon lemon zest (about 2 lemons)

Wet Ingredients:

• 2 large eggs, room temperature
• ½ cup plain Greek yogurt (or sour cream)
• ⅓ cup melted coconut oil (or melted butter)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 teaspoon vanilla extract
• ½ cup milk of choice (dairy or non-dairy)

Add-Ins:

• 1½ cups fresh or frozen blueberries (if using frozen, don’t thaw them)

Optional Topping:

• 2 tablespoons coarse sugar for sprinkling on top

Ingredient Notes: If you’re making these homemade gluten free lemon blueberry muffins and want them dairy-free too, simply use coconut oil instead of butter and choose a non-dairy milk and yogurt. The texture stays perfectly moist and delicious!

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Instructions

Step 1: Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or grease it well. This temperature helps your gluten free blueberry lemon muffins get that beautiful golden top while staying tender inside.

Step 2: In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, salt, and lemon zest. Make sure everything is well combined so your muffins rise evenly. I like to really rub that lemon zest into the sugar with my fingertips—it releases the oils and makes the lemon flavor even more intense!

Step 3: In a separate medium bowl, whisk the eggs until they’re slightly foamy. Add the Greek yogurt, melted coconut oil, lemon juice, vanilla extract, and milk. Whisk until smooth and well combined. The mixture might look a little curdled from the lemon juice—that’s totally normal and actually helps create a tender crumb.

Step 4: Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix until just combined—you should still see a few small lumps. For a soft, fluffy gluten free lemon blueberry muffin, don’t overbeat! Overmixing is the enemy of tender muffins.

Step 5: Gently fold in the blueberries. If you’re using frozen blueberries, toss them in a tablespoon of gluten free flour first to prevent them from sinking to the bottom. This little trick makes such a difference in getting evenly distributed berries throughout your muffins.

Step 6: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. I use an ice cream scoop for this—it makes portioning so much easier and ensures all your muffins are the same size. Sprinkle the tops with coarse sugar if you want that bakery-style finish.

Step 7: Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The muffins should spring back when you gently press the top.

Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. They’re delicious warm, but I actually think they taste even better after they’ve had an hour or so to set—the flavors really meld together beautifully.

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Pro Tips

Tip 1: Don’t skip the lemon zest! While lemon juice adds tartness, the zest is where all that aromatic, bright lemon flavor lives. It’s what makes these the best gluten free lemon blueberry muffins you’ll ever taste.

Tip 2: Use room temperature eggs and yogurt. Cold ingredients don’t blend as smoothly, and they can cause your batter to be lumpy or your muffins to bake unevenly. Just set them out on the counter 30 minutes before you start baking.

Tip 3: If you want extra moist muffins, add an additional 2 tablespoons of yogurt to the batter. This makes them incredibly tender and keeps them fresh longer.

Tip 4: Fresh blueberries work best, but frozen are great too—just don’t thaw them first or they’ll turn your batter purple and make the muffins soggy. Toss them in a bit of flour and fold them in while they’re still frozen solid.

Tip 5: Fill your muffin cups generously for those beautiful bakery-style domed tops. If you fill them only halfway, you’ll get flatter muffins that don’t have that impressive look.

Tip 6: Check your gluten free flour blend. Make sure it includes xanthan gum or guar gum as a binder. Without it, your muffins might crumble and fall apart. If your blend doesn’t have it, add ¾ teaspoon of xanthan gum to the dry ingredients.

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Serving Suggestions

These fluffy gluten free lemon blueberry muffins are incredibly versatile. Serve them warm with a pat of butter melting on top for breakfast, or enjoy them at room temperature as an afternoon snack with your favorite coffee or tea. They’re also wonderful alongside a fresh fruit salad for brunch—the lemon flavor pairs beautifully with strawberries and melon.

For a more indulgent treat, split a muffin in half and toast it lightly, then spread with cream cheese or lemon curd. You can also serve them with a dollop of whipped cream or Greek yogurt and fresh berries for a light dessert. My kids love them plain, straight from the cooling rack, and honestly, that’s how I eat most of them too!

If you’re hosting brunch, arrange these muffins on a pretty platter with some fresh lemon slices and blueberries scattered around for presentation. They look bakery-quality and taste even better.

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Storage & Reheating

Store your leftover gluten free blueberry lemon muffins in an airtight container at room temperature for up to 3 days. They stay remarkably moist thanks to the yogurt in the batter. Avoid storing them in the refrigerator—the cold air will dry them out and make them lose that tender texture we’re going for.

To reheat, pop a muffin in the microwave for about 15-20 seconds. It’ll taste freshly baked! You can also warm them in a 300°F oven for about 5 minutes if you’re reheating several at once.

For longer storage, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap, then place them all in a freezer-safe bag or container. They’ll keep for up to 3 months. To thaw, leave them at room temperature for about an hour, or microwave from frozen for 30-45 seconds. The texture stays perfectly intact!

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Health & Nutrition Info

These muffins are naturally gluten free and can easily be made dairy-free by using coconut oil and non-dairy milk and yogurt. Each muffin contains approximately 185 calories, making them a reasonable breakfast or snack option. The blueberries add antioxidants and fiber, while the Greek yogurt provides protein to keep you satisfied.

If you want to reduce the sugar, you can cut it down to ⅓ cup—the muffins will still be sweet enough from the blueberries. You can also substitute coconut sugar or maple sugar for a less refined option. For a healthier gluten free lemon blueberry muffin version, try using half whole grain gluten free flour blend and half all-purpose gluten free flour. It adds a bit of nuttiness and extra fiber without making them heavy.

The lemon juice and zest aren’t just for flavor—they also provide vitamin C and brighten up the overall nutritional profile. These muffins are a genuinely wholesome choice that tastes like a treat!

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Conclusion

I hope you absolutely love these gluten free blueberry lemon muffins as much as my family does! They’re easy to make, perfectly moist, and packed with fresh lemon flavor and juicy blueberries in every bite. Whether you’re gluten free by choice or necessity, these muffins prove that you don’t have to sacrifice taste or texture when baking without gluten.

Try this gluten free lemon blueberry muffin recipe this weekend and let me know how it turned out! I’d love to hear your feedback in the comments below. Did you make any fun substitutions? Did your family devour them as quickly as mine does? Don’t forget to rate this recipe and share it with your friends—everyone deserves to know about these amazing muffins!

If you loved these, be sure to check out my other gluten free breakfast recipes like my Gluten Free Banana Bread and Gluten Free Cinnamon Rolls. Happy baking!

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FAQ

Can I freeze these gluten free lemon blueberry muffins?
Yes! These muffins freeze beautifully. Wrap each one individually in plastic wrap and store them in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave for 30-45 seconds when you’re ready to enjoy them.

What if I don’t have Greek yogurt?
You can substitute sour cream, regular plain yogurt, or even dairy-free yogurt. The muffins will still turn out moist and delicious. Sour cream will make them slightly tangier, which pairs wonderfully with the lemon.

Can I use a different gluten free flour blend?
Absolutely! Just make sure your blend contains xanthan gum or guar gum as a binder. I’ve had great success with Bob’s Red Mill 1-to-1 Gluten Free Baking Flour and King Arthur Measure for Measure Flour. Cup4Cup also works well.

Can I make these muffins ahead of time?
Yes, these are perfect for meal prep! Bake them up to 2 days in advance and store them in an airtight container. They stay fresh and moist, making them ideal for busy weekday mornings. You can also freeze them as mentioned above.

How can I adjust the sweetness?
If you prefer less sweet muffins, reduce the sugar to ⅓ cup. The blueberries add natural sweetness, so the muffins will still taste balanced. For sweeter muffins, you can increase it to ⅔ cup, though I find ½ cup is just right.

Can I use lemon extract instead of fresh lemon?
While fresh lemon juice and zest give the best flavor, you can use 1 teaspoon of lemon extract if you’re in a pinch. You’ll miss out on some of that bright, fresh flavor though, so I really recommend using real lemons when possible.

Why are my muffins dense instead of fluffy?
This usually happens from overmixing the batter. Mix until just combined—there should still be a few small lumps. Also make sure your baking powder is fresh; expired leavening agents won’t give you the rise you need.

Can I add a glaze or streusel topping?
Definitely! For a simple lemon glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and drizzle over cooled muffins. For streusel, combine 3 tablespoons flour, 3 tablespoons sugar, and 2 tablespoons cold butter, then sprinkle on top before baking.