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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 mins
Cook Time25 mins
Course: Breakfast
Keyword: gluten-free
Servings: 12


  • 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.