Looking for a gluten-free blueberry lemon muffin recipe that tastes like it came from an artisan bakery? Love an oversized muffin top? Looking for that gluten-y texture without the gluten? Look no further than my bakery-style gluten-free blueberry lemon muffins with a sweet and citrusy lemon zest topping. These muffins offer a moist center, oversized muffin top, and just the right sweetness. This post contains affiliate links. Please see my disclosures.
There is nothing in the world like eating a fresh-baked blueberry muffin with an oversized muffin top. It’s truly one of the most exciting and tasty foods you can eat on Earth.
I experimented with many blueberry muffin recipes before settling on this one. You’ll want to bookmark it and come back to it again and again.
My gluten-free blueberry lemon muffin recipe uses Bob’s Red Mill 1:1 Gluten-Free Flour Blend. This flour works like a charm each and every time, and I highly recommend it for this recipe, although you could use another flour blend instead. Just make sure the mix contains xanthan gum or add 1 tsp of xanthan gum for each cup of flour.
One of the reasons I love these gluten-free blueberry lemon muffins so much is due to the sugar-lemon zest muffin top. It’s sweet and crunchy; truly the best muffin top you’ll ever eat!
How to Make Gluten-Free Blueberry Lemon Muffins
You can make these moist and sweet muffins in just a few easy steps.
Step #1: Gather Your Ingredients
You’ll need the following ingredients to make the batter for the blueberry lemon muffins:
- 1 cup milk
- 1 tbsp lemon juice
- 2 1/2 cup Bob’s Red Mill 1:1 Gluten-Free Flour Blend
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs large
- 1/2 cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 3/4 cup fresh blueberries, divided
You’ll also need the following ingredients to make the lemony-sugary topping:
- 1/4 cup sugar
- Zest of one lemon
I suggest making the topping first to allow the lemon to penetrate the sugar.
To do this, mix together 1/3 cup sugar and lemon zest in a small bowl. Set the mixture aside for now. You’ll sprinkle this lemony-sugary topping on top of the muffins just before placing them in the oven.
Step #2: Make the Muffin Batter
Now you’re ready to make your muffin batter.
(1) First, whisk together your gluten-free flour, baking powder, and salt in a medium bowl.
(2) Next, combine the sugar and eggs in a separate bowl and mix for 30 seconds by hand until well combined.
(3) Now add the melted butter, milk + lemon juice mixture, and vanilla extract and mix until well incorporated, about 30 seconds.
(4) Add the flour mixture to the wet mixture and mix until well combined to form your muffin batter.
(5) Add your blueberries to the batter, then gently fold in the blueberries until they’re fully coated.
Once the batter is ready, add the cupcake liners to the muffin pan (it makes about 15 muffins), then divide the batter among the muffin tins, filling each cavity nearly to the top.
I also recommend placing 3+ blueberries on top of each muffin so they look like they’re bursting with blueberry goodness when you pull them from the oven.
Before baking, sprinkle about 1 teaspoon of the sugar-lemon mixture on top of each muffin. (You can discard any leftover sugar.) This will give the muffin tops extra sweetness, crunch, and beauty. The sugary muffin top is my favorite part of this recipe—don’t skip it!
Place muffins in a 425º F preheated oven and bake for 16-18 minutes. Muffins are ready when a toothpick inserted into the center comes out dry. Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to continue cooling.
Just look at these gorgeous muffins, with oversized muffin tops and that beautiful lemony-sugary topping. They live up to every expectation you have of a bakery-style muffin and more.
FAQs
Here are some answers to the most frequently asked questions about these gluten-free blueberry lemon muffins:
Can I use frozen blueberries? Yes, you can use frozen blueberries instead. Sometimes frozen berries “leak” and become juicy. I recommend defrosting them and patting them dry, then coating them in 1-2 tablespoons of flour to soak up any excess juice before adding them to your muffin batter. You can also use non-defrosted frozen berries, but it may affect your bake time.
Can I use freeze-dried blueberries? Yes, you can use freeze dried blueberries, although I highly recommend you soak the blueberries in water for 10-20 minutes before baking with them, this way they’re plump and juicy. Dried blueberries will absorb moisture from your muffins and render your muffins dry, that is unless they are reconstituted with water first.
Do these blueberry muffins work without dairy? Yes, they are foolproof. I have made them with milk, almond milk, cashew milk, and buttermilk, and every option works well. Pure buttermilk gives the muffins an extra fluffy and moist appeal and maybe even a slightly larger muffin top, but I promise your muffins will still taste just as amazing with non-dairy milk.
Can I use other fillings/variations? These muffins are very versatile. If you don’t like blueberries or want to try something new, add in whatever you like. May I suggest chocolate chips or bits of walnuts instead?
Can I use an egg substitute? I don’t know if the recipe will work with an egg substitute, but if you do, please leave a comment and let me know how they turned out. You can also try my vegan and gluten-free blueberry muffin recipe.
How do I store the muffins? These muffins stay fresh for many days after baking. Store them in a zip-top bag or sealed container on your counter for up to four days. They freeze well, too.
Can I use buttermilk instead? Yes, I recommend using buttermilk if you can find it. It’s such a hard-to-find ingredient that I decided to show you how to make it with the milk and lemon juice mixture. But if you find buttermilk, use it and omit the milk and lemon juice mixture. The muffin will taste so fluffy and moist with buttermilk – yum!
Other Gluten-Free Muffin Recipes
Try these gluten-free muffin recipes, too:
Vegan and Gluten-Free Lemon Poppyseed Muffins. These tasty lemon poppyseed muffins are slightly sweet and oh-so-delicious!
Gluten-Free Banana Walnut Muffins: I love these protein-packed banana walnut muffins. I have a feeling you will soon, too!
Apple Pie Muffins: These soft and sweet apple pie muffins are made with nutrient-dense almond flour.
Gluten-Free Blueberry Lemon Muffins
Equipment
- Muffin baking pans
- Muffin pan liners
- Mixing bowls
- spatula
Ingredients
Topping
- 1/4 cup sugar
- zest of one lemon
Muffins
- 1 cup milk regular milk or plant-based milk
- 1 tbsp lemon juice
- 2 1/2 cup gluten-free flour (use a blend that includes xanthan gum) I used Bob's Red Mill 1:1 GF Flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 2 eggs large
- 1/2 cup unsalted butter melted and slightly cooled
- 1 tsp vanilla extract
- 1 3/4 cup blueberries fresh, divided
Instructions
- Combine one cup of the milk with 1 tablespoon lemon juice. Set aside and allow it to sit for 3-5 minutes.*
- Combine 1/3 cup sugar and lemon zest in a small bowl. Mix together and set aside.
- Preheat the oven to 425ºF — line muffin pans with 15 cupcake liners. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt in a medium bowl. Set aside.
- In a second medium bowl, whisk together the sugar and eggs for 30 seconds until well combined. Add melted butter, milk mixture, and vanilla extract and continue to mix until all the ingredients are well incorporated, about 30 seconds.
- Add flour mixture to wet mixture and mix until you have a smooth batter. Gently fold in 1 1/2 cups of the blueberries until evenly coated.
- Divide the batter into 15 cavities of a muffin pan, filling each muffin cup almost to the top. Sprinkle about 1 tsp of the sugar-lemon mixture on top of muffins. (Discard any leftover sugar.) Place 3+ blueberries into the top of each muffin before baking.
- Place muffins in the oven and bake for 16-18 minutes. Muffins are ready when a toothpick inserted into the center comes out dry. Allow muffins 10 minutes to cool in the pan before transferring them to a wire rack.
Good For You Gluten Free says
Flax eggs or egg replacer.
Catherine says
What can be substituted for eggs ?
Melisse says
These were very yummy! However, I wish there was a little more of a lemon taste, specifically in the actual muffin!
Good For You Gluten Free says
Correct. The lemon juice is for making buttermilk.
Samantha says
If I use the buttermilk, I don’t add any lemon juice?
Amanda says
I made these for Mother’s Day for my sister who is Gluten Free and they were a hit with my family.
I was out of the Gluten Free flour but really wanted more of these muffins so I tried them with regular AP flour and they turned out just as well swapping out the flour in equal amounts. I did coat the blueberries in about a tablespoon of flour to keep them from falling.
These have become a favorite in our family.
Good For You Gluten Free says
I used a standard muffin pan. I’m not sure I understand your question.
Patty says
How Kong would you bake them if you used the pan for large muffins?
Good For You Gluten Free says
Oh no! Yes use only 1/2 tsp salt. I changed it to a fraction from a decimal. They’re really good muffins if you’re open to trying again!
barganbright says
Your .5 tsp of salt should be changed to 1/2. I didn’t see the point and thought you actually meant 5 teaspoons of salt and therefore had super disgusting muffins. Had to throw them out.