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!
Servings: 12 Muffins
Calories: 100.2kcal
Equipment
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.
Video
Notes
- 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.
Nutrition
Serving: 1Muffin | Calories: 100.2kcal | Carbohydrates: 12.44g | Protein: 1.32g | Fat: 5.57g | Saturated Fat: 4.37g | Trans Fat: 0.01g | Cholesterol: 28.61mg | Sodium: 246.53mg | Potassium: 33.97mg | Fiber: 0.03g | Sugar: 12.15g | Vitamin A: 49.71IU | Vitamin C: 0.12mg | Calcium: 66.37mg | Iron: 0.29mg
