Looking for a delicious and gluten free muffin recipe that’s perfect for the spring and summer season? These gluten-free Lemon Blueberry muffins will delight as breakfast, snacks, and even as a dessert. When it comes to lemon recipes, these are light and perfectly balanced muffins that everyone loves!
Find all of our lemon related recipe here (including the best lemonade ever) and if you’re into gluten-free, here’s our favorite gluten-free brownie hack- GF Thin Mint Brownies!
Sometimes, a girl’s just gotta eat a muffin. And when you’re on a gluten-free diet, delicious muffins are hard to come by. Enter this recipe for gluten-free lemon blueberry pound cake muffins which is perfect for spring and summer, and you have one happy gal over here!
I’ve been eating gluten-free for over 5 years now. Originally, it started as an experiment to see if taking gluten out of my diet would relieve some of my stomach issues and to say the answer is YES is an understatement. All my doctors seemed to roll their eyes when I mentioned I ate a gluten-free diet and they kept diagnosing me with diseases related to digestion. Recently I was tested by my functional doctor, and lo and behold, I have a serious gluten intolerance. The point? LISTEN TO YOUR BODY and to your gut (literally!)
This recipe is so easy that my fifth-grade daughter can make it, which can I tell you is just the perfect age right now? She’s getting good at measuring, mixing, and even zesting.
These muffins are just perfect for breakfast, but their pound-cake like taste is also awesome for dessert. And prep time is only 10 minutes so they’re easy to whip up when you’re craving something fresh and spring-y.
How do you make gluten free muffins from scratch?
It’s important to make sure none of your ingredients contain gluten, which is why I avoid processed food and always go for the freshest, most ‘whole’ ingredients– such as fresh blueberries and organic lemons. The use of a good gluten-free flour is important as well. In this recipe, we’ve used ‘cup for cup’ gluten-free flour to make measuring super easy.
One of the most important things to keep in mind when making anything gluten-free, especially for those with celiac or an allergy, is to make sure all your utensils and surfaces are clean and crumb/flour free. That includes the air as well; avoid making gluten-free recipes in the same area you use regular flour within the same timeframe to avoid air-borne gluten settling into your gluten-free ingredients. It sounds like a small detail, but to someone who can get very sick from gluten, it’s very important not to cross-contaminate.
How do you make Lemonade Blueberry Muffins?
Gluten Free Lemon Blueberry Pound Cake Muffins
- 1 1/2 cups gluten-free baking flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup sugar
- 4 eggs
- 1/2 cup Greek yogurt
- 1/4 cup lemon juice
- 2 tsp vanilla extract
- zest of 1 lemon
- 1 cup fresh blueberries
- Preheat oven to 350 degrees and line a muffin pan with paper liners or grease with nonstick cooking spray.
- In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition.
- Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until combined.
- Fold in the blueberries.
- Spoon the batter into the muffin pan, filling each muffin cup to the top.
- Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 5 minutes, then remove to a wire cooling rack to cool completely.
I hope you enjoy this (gluten-free) taste of spring and summer. Bring on the lemons and blueberries, please!