Gluten-Free Lemon Blueberry Muffins
Bright, zesty, and bursting with juicy berries, these Gluten-Free Lemon Blueberry Muffins are a refreshing treat perfect for breakfast, snack time, or dessert. Made with gluten-free all-purpose flour, tangy lemon zest and juice, and sweet, fresh blueberries, these muffins offer a moist and fluffy texture without compromising on flavor. A touch of buttermilk adds richness, while the hint of vanilla brings balance to the citrusy sweetness. Ready in just 35 minutes, this easy recipe is perfect for home bakers seeking a delicious gluten-free option that doesn’t skimp on vibrant taste. Enjoy these homemade muffins warm or at room temperature for a delightful burst of sunshine in every bite!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 0.25 cup Lemon juice
- 0.5 cup Buttermilk
- 1.5 cups Fresh blueberries
- 1 tablespoon Gluten-free flour (for tossing blueberries)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and melted butter together until well combined.
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.
Gently fold in the dry ingredients and the buttermilk alternately, starting and ending with the dry ingredients until just combined. Do not over mix.
In a small bowl, toss the blueberries with 1 tablespoon of gluten-free flour. Gently fold the blueberries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy the muffins warm or at room temperature.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 181.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 280 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
