These Gluten-Free Lemon Blueberry Muffins are the perfect grab-and-go snack. Made with yogurt and sweetened with honey, they are the best light and fluffy muffin!
This is the perfect spring and summertime muffin recipe. I love lemon and blueberry together, it's one of my favorite flavor combos. If you love this recipe, you will also love my Lemon Chia Seed Baked Donuts and Gluten-Free Lemon Cake!
These are bakery-style muffins, perfect to grab for a quick snack and pair with your favorite cup of coffee or tea! They also make a great treat for Mother's Day events, baby showers or a weekend at-home brunch.
What you need for these gluten-free lemon blueberry muffins:
- Flour- I have tested this recipe with both all-purpose flour and gluten-free 1:1 baking flour. Either will work great in this recipe.
- Baking powder and baking soda
- Vanilla extract
- Lemon- you will need 1 small or ½ large lemon for juice and zest.
- Honey- I love the flavor that honey adds to these muffins and it pairs great with the lemon and blueberry. Use maple syrup if you don't have honey.
- Yogurt- use an unsweetened dairy or non-dairy Greek-style yogurt. A European-style yogurt is not a good substitute as it can be too runny.
- Coconut oil- melted and cooled.
- Blueberries- fresh blueberries are best for these muffins.
The baking equipment needed to make these muffins:
- Two mixing bowls
- Measuring cups and spoons needed: 1 teaspoon, ½ teaspoon, 1 tablespoon, ¼ cup, ½ cup, and 1 cup.
- Mixing utensil
- Muffin tin
- Cooking spray or muffin cup liners
- Cooling rack
Let's make these lemon blueberry muffins!
Begin by preheating the oven to 350 degrees F, then grease a muffin tin with cooking spray or line with muffin liners.
Combine the dry ingredients and wet ingredients in separate bowls before combining. Fold in the blueberries at the end. Then, spoon the batter into the muffin cups.
Bake the muffins for 20-25 minutes.
Let the muffins cool in the muffin tin first, then move the muffins to a wire rack to finish cooling.
- Don't overmix! Mix until the dry ingredients are just mixed into the wet ingredients, it shouldn’t be all the way smooth. Overmixing gets rid of air bubbles, which will result in less fluffy muffins.
- Lemons. Use fresh lemon juice and zest in this recipe. Be sure to zest the lemon before cutting it in half to juice.
- Room temperature ingredients. You'll want the eggs, yogurt and coconut oil to be at room temperature. Allow the yogurt and eggs to come to room temperature for about 30 minutes before making the batter. Also, be sure to give the coconut oil enough time to cool before making the muffins.
These muffins should be stored in an airtight container or ziplock bag in the fridge for about 5 days-1 week.
The trick to getting bakery-style dome-topped muffins is to cook the muffins at 425 for 6-8 minutes, then lower the temperature to 350 and bake for another 16-18 minutes. The higher temperature will cause the lemon blueberry muffins to rise high. Lowering the temperature will ensure the inside of the muffins are cooked through. Note: If using gluten-free flour, the temperature difference will not result in bakery-style tops like using all-purpose flour.
Fill each muffin cup ¾ way full. Any higher and you risk batter spilling out into the oven.
More Gluten-Free Recipes
DOWNLOAD YOUR FREE 30-MINUTE RECIPE COOKBOOK!
You'll get my 8 best family-friendly, 30-minute recipes, complete with ingredients and instructions!
Lemon Blueberry Muffins
- 1 ½ cups gluten-free or all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest (about one small lemon)
- 1-2 tablespoons lemon juice (about one small lemon)
- ½ cup honey
- ½ cup yogurt
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup coconut oil melted and cooled
- 1 cup fresh blueberries
- Preheat the oven to 350 degrees F and grease a muffin tin with cooking spray or line with muffin liners.
- Combine the dry ingredients in a large bowl then mix together the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix just until combined (don't overmix!)
- Fold in the blueberries. Divide the muffin batter evenly between the muffin cups, filling them ¾ way full. Top each muffin with 2-3 additional blueberries, if desired.
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean.
- Let the muffins cool for 10-15 minutes in the muffin tin, then move the muffins to a wire rack to finish cooling.
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.