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 muffins!
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Why You'll Love this Recipe
- Bakery-style muffin. These gluten-free muffins are made with fresh lemons, are full of blueberry goodness and taste like they were made in a bakery. If you love this recipe, you will also love my Lemon Chia Seed Baked Donuts, Lemon Blueberry Scones and Gluten-Free Lemon Cake!
- Great snack idea. These muffins are 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.
Ingredients and Substitutions
- Flour- I have tested this recipe with both all-purpose flour and a gluten-free flour blend. Either will work great in this recipe.
- Lemon- Lemon juice and lemon zest complement the sweetness of the blueberries and honey perfectly.
- 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 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- Make sure it is melted and cooled. Another mild-flavored oil will also work.
- Blueberries- I recommend fresh juicy blueberries over frozen berries.
See the recipe card below for quantities and remaining ingredients.
Instructions
- Begin by adding the dry ingredients to a large mixing bowl and mix to combine.
- In a separate bowl, mix together the wet ingredients.
- Pour the wet ingredients into the dry ingredients and mix everything together until just combined. Fold in the blueberries at the end. Then, spoon the batter into the muffin pan, filling ¾ of the way full. Add some more blueberries to the top of the muffins.
- Bake the muffins for 20-25 minutes at 350 degrees F.
- Let the muffins cool in the muffin tin for a few minutes, then move the muffins to a wire rack to finish cooling.
Recipe FAQs
How do I store the lemon blueberry muffins?
These muffins should be stored in an airtight container or ziplock bag in the fridge for about 5 days.
How can I zest a lemon?
Use a very fine grater or zester and rub it along the outside of a clean, dry lemon. This will remove the outer lining, which is the zest of the lemon. Be careful to not zest the white layer under the outside layer as this will add bitterness to the muffins.
How high should I fill the muffin cups?
Fill each muffin cup ¾ way full. Any higher and you risk batter spilling out into the oven.
Baking Tips
- 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.
- Use fresh lemon juice and zest in this recipe. Be sure to zest the lemon before cutting it in half to juice.
- Make sure you are using room-temperature ingredients. For best results, you 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, give the coconut oil enough time to cool before making the muffins.
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Gluten-Free Lemon Blueberry Muffins
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!
Muffins
Prep Time 15 minutes
Cook time 25 minutes
Total Time 40 minutes
KITCHEN TOOLS NEEDED
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Ingredients
- 1 ½ cups gluten-free flour 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
Instructions
- 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.
Sarah's Tips
- 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.
- Use fresh lemon juice and zest in this recipe. Be sure to zest the lemon before cutting it in half to juice.
- Make sure you are using room-temperature ingredients. For best results, you 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, 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.
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