Gluten-Free Blueberry Lemon Muffins

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!

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.