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Gluten Free Lemon Blueberry Pound Cake Muffins

These gluten free muffins are perfect for breakfast or dessert; packed with fresh lemon and blueberry flavor, they're like your favorite pound cake but in a delicious, bite-sized muffin.
Prep Time10 minutes
Cook Time25 minutes
Course: Breakfast
Keyword: gluten-free
Servings: 12

Ingredients

Instructions

  • 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.