Gluten Free Lemon Blueberry Muffin Recipe
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With the sweet burst of blueberries and tartness of lemons this gluten free lemon blueberry muffin recipe is easy and delicious!
Hello crafty friends!
I don’t know about you but I’ve been spending a lot of time baking lately– bread, banana bread, zucchini bread and muffins! I feel like a lot of people have been exploring Pinterest, pulling out their grandma’s cookbooks and visiting their favorite blogs to find some wonderful tried and true recipes to make for their families.
Today I’m going to share with you one of my very favorite muffin recipes– Gluten Free Lemon Blueberry Muffins! My tummy has been feeling sensitive to all purpose flour recently so these are a gluten free version, but if you want to make them with regular flour you can just sub all purpose flour for the gluten free!
Ready for this mouthwatering recipe that combines the sweetness of blueberries with the tanginess of lemons? Mmmmm my mouth is watering just thinking about it! Read on!
Gluten Free Lemon Blueberry Muffin Recipe
Ingredients:
-1 ½ cups gluten free baking flour (or substitute all purpose flour for a non-gluten free version)
-1 teaspoon baking powder
-½ teaspoon salt
-1 cup butter, softened
-1 cup sugar
-4 eggs
-½ cup Greek yogurt
-¼ cup lemon juice
-2 teaspoons vanilla extract
-The zest of one lemon
-1 cup blueberries
Instructions:
Step 1: Preheat oven to 350 degrees and line a muffin pan with paper liners or grease with nonstick cooking spray.
Step 2: In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
Step 3: 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.
Step 4: Add the flour mixture to your wet ingredients and stir until just combined.
Step 5: Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until combined.
Fold in the blueberries.
Step 5: Spoon the batter into the muffin pan, filling each muffin cup to the top.
Step 6: 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. Enjoy!
Gluten Free Lemon Blueberry Muffins
Ingredients
- 1 ½ cups gluten free baking flour or substitute all purpose flour for a non-gluten free version
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 4 eggs
- ½ cup Greek yogurt
- ¼ cup lemon juice
- 2 teaspoons vanilla extract
- The zest of one lemon
- 1 cup blueberries
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 flour mixture to your wet ingredients and stir until just combined. 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. Enjoy!
Equipment
- Muffin Tin
- Muffin Liners
Tell me… What is your favorite kind of muffin? Do you eat gluten free? Would you be interested in seeing more gluten free recipes on Hello Creative Family?
Like our gluten free lemon blueberry muffin recipe? I’d love for you to pin it for later!
Like this recipe? Make sure you check out our recipe section. You might like these bread recipes too!
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Love lemon and blueberry and this seems to be easy to make will have to try it out.
I am always looking for gluten free recipes as I have a young niece that is gluten free. So many of the early recipes are so tasteless but the lemon in these will certainly fix that