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 to have you saying, “Major yum!” 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’ve experimented with many blueberry muffin recipes before settling in on the one I’m sharing with you today. You’re going to want to bookmark this recipe and come back to it time and time again.
My gluten-free blueberry lemon muffin recipe is made using Bob’s Red Mill 1:1 Gluten-Free Flour Blend.
This flour works like a charm every time and honestly, there is no need to make your own gluten-free flour blend. It cost too much money and takes too much effort to make your own gluten-free flour blend. Simply use the tried and true blends you find at the grocery store and you’re set.
The Lemony Muffin Top
One of the reasons I love this gluten-free blueberry lemon muffin recipe so much is that it nets the biggest and best muffin top ever. The muffin top is oversized and coated in a sugary lemon zest mixture. It’s the best muffin top you’ll ever eat!
How to Make Lemon Blueberry Muffins
You can make this wonderful recipe in just a few easy steps.
Step #1: Create Sugar Topping
These muffins are extra special because they have a sprinkling of sugar and lemon zest on top. To make this tangy-sweet citrus topping, mix together 1/3 cup sugar and lemon zest in a small bowl. Set aside until you’re ready to use (you’ll sprinkle it on top just before baking).
Step #2: Make the Muffin Batter
Now you’re ready to make your muffin batter. Do this by first whisking together your gluten-free flour, baking powder and salt in a medium bowl.
Then, in a separate bowl, whisk together the sugar and eggs for 30 seconds by hand until well combined. Add melted butter and continue to mix, then add the milk and vanilla extract and mix until all ingredients are well incorporated, about 30 seconds.
Now add the flour mixture to wet mixture and mix until well combined. Fold in blueberries until all the blueberries are coated in muffin batter.
Add cupcake liners to your muffin pans, then divide batter evenly into a 15-cavity muffin baking pan, filling each muffin cavity to the top.
Before baking, sprinkle about 1 teaspoon of the sugar-lemon mixture on top of each of the muffins. (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.
I also recommend placing about 3 blueberries into the top of each muffin so the muffins look like they’re bursting with blueberry goodness.
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 10 minutes to cool in the pan before transferring them to a wire rack to continue cooling.
Just look at these gorgeous muffins with oversized muffin tops and that beautiful lemony-sugar topping. These muffins live up to every expectation you have of a bakery-style muffin and then some.
Below are answers to your most pressing 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, these muffins are foolproof. I have made them with milk, almondmilk, cashewmilk and buttermilk and every option works well. The buttermilk gives it an extra fluffy and moist appeal, and maybe even a slightly larger muffin top, but I promise, your muffin will still look and taste just as amazing.
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, but if you use an egg substitute, 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 4 days. These muffins freeze well too.
Other Gluten-Free Muffin Recipes
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.
Bakery-Style Gluten-Free Blueberry Muffins with Lemon Zest Topping
- Muffin baking pans
- 1/3 cup sugar
- zest of one lemon
- 1 1/2 cup fresh blueberries plus 1/4 cup extra for topping (optional)
- 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 large eggs
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup milk of choice regular milk, buttermilk, or plant-based milk (i.e. cashewmilk or almondmilk)
- 1 tsp vanilla extract
- Combine 1/3 cup sugar and lemon zest in a small bowl. Set aside.
- Preheat oven to 425ºF. Line muffin pan with cupcake liners. Set aside.
- 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 by hand until well combined. Add melted butter and continue to mix until combined well, then add milk and vanilla extract and continue to mix until all ingredients are well incorporated, about 30 seconds.
- Add flour mixture to wet mixture and mix until well combined. Fold in blueberries until evenly coated.
- Divide mixture evenly into a 15 cavity muffin baking pan, filling each muffin cup to the top. Sprinkle about 1 tsp of the sugar-lemon mixture on top of muffins. Discard leftover sugar. Place 2-3 blueberries into the top of each muffin (optional).
- Place muffins in the preheated 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 to continue cooling. Enjoy