This scrumptious gluten-free lemon blueberry muffin recipe has just the right moist crumbly texture and fruit-to-muffin ratio. You can make a batch in about an hour making them ideal for breakfast, brunch or even dessert.
- 2 cups Bob’s Red Mill Gluten Free 1-to1 baking flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick butter, softened
- 1 cup Sugar in the Raw
- 2 large eggs
- 1/2 cup buttermilk (or use sour cream thinned with milk to equal 1/2 cup)
- 1 1/2 cups fresh or frozen blueberries
- 1 lemon
- (optional) 1/2 cup chopped walnuts
- Preheat oven to 425 F. Grease a muffin tin with butter or coconut oil (or use paper baking cups).
- In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.
- Using a zester or the small side of a grater, grate the outside of the lemon to get about 2 teaspoons of zest. Juice the lemon and set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, scraping down the sides of the mixer as necessary.
- Add eggs one at a time, beating after each addition.
- Add half of the flour mixture and beat until it is just blended.
- Add buttermilk (or sour cream and milk) mixture along with the lemon rind and the juice of one lemon. Then add remaining flour.
- Gently fold in blueberries and (optional) nuts.
- Spoon batter into prepared muffin pan. Place pan in oven and immediately reduce oven temperature to 375 F.
- Bake for 30 – 35 minutes or until muffins are golden brown.
Gluten-free baked goods can be a little too moist so be sure to bake these muffins for the full recommended time.
Freezes leftovers in a large ziplock bag and defrost them as you need them.
Yes, these are muffins but someone in our household has been eating them for dessert. Just sayin.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: baking
- Cuisine: American
Keywords: muffins, sweets, gluten-free, treats