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Gluten-Free Lemon Blueberry Muffins

These Gluten-Free Lemon Blueberry Muffins are the perfect grab-and-go snack. Sweetened with honey, they are refined-sugar free, light and fluffy.

This is the perfect spring and summertime muffin recipe. I’ve had this recipe in my mind for a while, because I love lemon and blueberry together. I love baking with yogurt because it gives the muffins a great texture. I used coconut yogurt but a traditional Greek yogurt would be a great substitute.

I originally used coconut sugar in these muffins, however, I think honey is the perfect sweetener for this recipe and I’m so happy I made this change. Maple syrup is a substitute here if you don’t have or like honey.

For flour, I used Bob’s Red Mill 1:1 Baking Flour. Since it is a 1:1 substitute, all-purpose is a great alternative. I have not tested other flours in this recipe.

These are bakery-style muffins, perfect to grab for a quick snack and pair with your favorite cup of tea!

What you need for the muffins

  • Flour (I used Bob’s Red Mill 1:1 baking flour but all purpose flour should work)
  • Baking powder
  • Baking soda
  • Salt
  • Vanilla extract
  • Lemon zest & lemon juice
  • Honey (I used local raw honey, melted in the microwave for 30 seconds)
  • Yogurt (I used plain coconut yogurt but Greek yogurt would be a good substitute. I would not use a European-style yogurt as this would be too runny)
  • Eggs
  • Coconut oil (melted)
  • Blueberries (fresh is best but you can use frozen)

How to Make Lemon Blueberry Muffins

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.

Looking for more gluten-free recipes? Try these:

Lemon Blueberry Muffins

These Gluten-Free Lemon Blueberry Muffins are the perfect grab-and-go snack. Sweetened with honey, they are refined-sugar free, light and fluffy. 
Prep Time15 mins
Cook Time25 mins
Total Time30 mins
Course: Baked Goods
Servings: 8 Muffins
Calories: 251kcal
Author: Sarah Holt

Ingredients 

  • 1 1/2 cups gluten-free or all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 lemon, zested
  • 1/2-1 lemon, juiced
  • 1/2 cup honey
  • 1/2 cup yogurt
  • 1 tsp vanilla
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1 cup blueberries

Instructions

  • Preheat oven to 425 degrees
  • Grease muffin tin or line with muffin liners
  • Combine dry ingredients in large bowl
  • Mix together wet ingredients in medium bowl
  • Add wet ingredients to dry and mix just until combined (don’t overmix!)
  • Fold in blueberries
  • Evenly distribute batter throughout muffin tin, filling almost to top
  • Bake at 425 degrees for 6-8 minutes
  • Turn oven down to 350 degrees and bake for another 16-18 minutes or until a toothpick comes out clean
Keywords: baking, gluten free, muffins

If you make this recipe, tag me on Instagram! xo, Sarah

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