Gluten Free Mama
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Gluten Free Blueberry Lemon Muffins

Classic Blueberry Lemon Muffin ~Gluten Free
My family has been on a muffin kick lately.  Who knew that my kids liked muffins so much? I didn’t!  If I did, I would have been making a lot more for them.  So this week, I made Gluten Free Blueberry Lemon Muffins.  There are so many varieties and flavors of muffins and cakes these days, but today I just wanted a classic muffin flavor…Blueberry-Lemon.  Sometimes you just need flavors that make you feel at home.  Do you ever just crave the flavors of home?  I just love the flavor of lemon and blueberry together.  This is the kind of muffin I grew up on and it makes me feel at home. What is not ordinary about this muffin though is that texture is amazing! Let me tell you, when you, your kids, your family and friends bite into one of these muffins they will be begging for more and they will be saying gluten free is amazing! One of the things I promised 9 years ago when I started Gluten Free Mama and that was to ensure that gluten free can taste good if not better.  This simple and classic muffin proves that gluten free can taste amazing!

Gluten Free Blueberry Lemon Muffin

 

The key to making the amazing texture in these muffins is the greek yogurt!  Truly, yogurt offers baked goods a light and fluffy texture as well as added flavor.  If you are dairy free, I recommend using So Delicious Coconut Yogurt.  Choose either plain or vanilla flavors.  I encourage you to try using yogurt more in your baking.  It acts very similar to how buttermilk acts and the texture in your products will come out moist, soft, and light.

Blueberry Lemon Muffin Gluten Free

 

We also are using lemon zest for the lemon flavor in these muffins.  So you will need a lemon zester.  My favorite is the Microplane Zester.  You can zest an entire lemon in seconds.  Whenever I find a recipe that calls for fresh squeezed lemon juice, but no zest, I still zest the entire lemon first.  Don’t waste that great zest!  You can put it in Ziploc freezer safe bag and freeze it for up to a year and use it in a variety of baked goods, adding it to muffins, scones and cakes.  Anytime you want that hint of lemon flavor, just use a teaspoon or two.  It is also nice having lemon zest on hand when you want to make a recipe that calls for it and halfway through the recipe, you realize you forgot to buy lemons!  No worries…you have some frozen.   When a recipe calls for lemon juice, always use fresh squeezed lemon juice!

Zester

When baking with yogurt, buttermilk, orange juice and lemon juice you need to use baking soda in combination with the baking powder.  If you don’t the baked goods will rise up nice, but fall shortly after removing from the oven.  The acidic nature of the yogurt or lemon juice is the culprit.  So if you would normally add 2 tsp. baking powder, switch it up and use 1 1/2 tsp. baking powder and 1/2 tsp. baking soda, and problem resolved.  Just another helpful hint from Gluten Free Mama.  One more hint…when using fresh blueberries, pop them in the freezer while you are gathering and measuring your ingredients.  That will make them easier to fold into the mixture and less likely to fall apart.  You can also use frozen blueberries, but keep in mind they may turn your batter slightly blue.  They also taste wonderful with the dried blueberries that come in bulk from your local Costco or Sam’s Club.

Blueberries and Lemon

 

I hope you enjoy this recipe as much as my family did!  They are super easy to throw together.  Mix a quick batch up after lunch and when your kids get home from school they have a healthy afterschool snack.  Or need a mid morning snack at work.  After dinner mix up a quick batch and then you have a perfect mid morning snack for break time at work.  You can freeze these by placing in a Ziploc freezer bag.  Just make sure they have completely cooled before putting in freezer.

5.0 from 2 reviews
Gluten Free Fresh Blueberry Lemon Muffins
 
Prep Time
Cook Time
Total time
 
Author:
Recipe type: Muffins & Quickbreads
Serves: 16 muffins
Ingredients
  • ½ cup butter or dairy free margarine, room temp.
  • ½ cup greek yogurt or *So Delicious Coconut Yogurt
  • ¾ cup sugar
  • 2 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla
  • 1 egg
  • 2 cups Mama’s Almond or Coconut Blend Flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 ¼ tsp. xanthan gum
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ½ cup milk or dairy free milk
  • 1 ½ -2 cups fresh blueberries
  • 2 Tbsp. sugar or raw sugar, for tops of muffins
Instructions
  1. Preheat oven to 350°. Add paper liners to a muffin pan.
  2. In a small bowl combined flour, baking powder, baking soda, xanthan gum, salt and nutmeg. Mix together and set aside.
  3. In a mixing bowl, cream butter until soft. Add yogurt sugar, zest, lemon juice and vanilla. Mix well. Scrape down sides of bowl. Add egg and mix well.
  4. Slowly alternate adding flour mixture and milk until both are mixed in well. Scrape down sides of bowl and mix for about 30 seconds.
  5. Add blueberries. Mix on low speed just long enough to evenly distribute through the batter. If desired, remove mixing bowl from mixer and just fold the blueberries in.
  6. Using a 2 inch scoop, add one scoop of batter to each paper liner. Sprinkle the tops lightly with sugar or raw sugar.
  7. Bake for 30 minutes. Muffins are done when you touch the tops and they bounce back when they are touched.
Notes
GFM Tip Put fresh blueberries in freezer while gathering and measuring out ingredients. When ready to fold blueberries into the batter they will fold in without breaking or falling apart.

Mama Recommends

Mama uses Organic Sugar in all of our recipes.

organic sugar

2 Inch Scoop, Click Here. (large scoop 2 inches across the top) ~ Makes filling baking cups very easy!

scoop

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19 Comments

  1. GF Diva
    August 30, 2015    

    Substitutes for the yogurt? It is nearly impossible to find dairy free yogurt in my area.

    • August 31, 2015    

      So Delicious Coconut Yogurt is a great brand if you can find it. There isn’t another dairy free option for this particular recipe. Sorry!

  2. Ameena
    July 11, 2015    

    I would love to make these but I’m not a fan of lemon flavored foods. Can I leave out the lemon? If so, would I have to tweak any of the other ingredients, such as the baking soda/powder?

    • July 12, 2015    

      Yes, you can leave the lemon out, or replace with orange, your choice. You would only need 2 tsp. baking powder if you do not use lemon or orange.

  3. Fernanda
    July 11, 2015    

    I really don’t like coconut flour, can i use a regular gluten-free flour mix?

    • July 12, 2015    

      We use our Blends of flour called Mama’s Almond Blend or Coconut Blend, these are not straight almond or straight coconut, which gives them great flavor and you can’t taste the heaviness that straight coconut flour has. You can certainly use any flour blend you choose, although we highly recommend our blends.

  4. April 23, 2015    

    Just made these and they are AMAZING!! I used the Almond flour blend and followed your recipe to the letter (although I had to use frozen blueberries). The consistency is amazing, the flavor is delicious and I can’t wait to make them again.

  5. March 12, 2015    

    These look delightful, I’m craving muffins lately!!

  6. March 11, 2015    

    These look amazing! I can’t wait to make these this summer with fresh MI blueberries! 🙂

  7. Annalee
    March 10, 2015    

    I substituted coconut milk for dairy and olive oil for egg but the consistency turned out think like dough prior to baking and they did not rise. Any tips for a wheat, egg and dairy free mama? The taste was still awesome so I want to try again. Also looking for roll and bread recipes.

    • March 11, 2015    

      I wouldn’t use olive oil in place of an egg. The batter is thin, meaning you can rub a rubber scraper through easily. If it didn’t rise it has something to do with the baking powder and baking soda. Did you use the right quantities of each? If I were to make these dairy free. I would use coconut oil or spectrum buttery sticks for the butter, then I would use Coconut Yogurt for the yogurt and coconut or almond milk for the milk. I would leave the egg out or use a flax egg. It’s important to use both the 1 1/2 tsp. of baking powder and the 1/2 tsp. of soda because we have lemon in the batter which is acidic and using the baking soda with the powder allows them to rise and hold their rise after baking.

  8. March 9, 2015    

    I love blueberry lemon muffins and these look absolutely scrumptious! <3

  9. Julie
    March 9, 2015    

    Can you have regular lactose free milk and regular sugar? Also what is the difference between Almond &Coconut flour than flour BLENDS?? I’m new to all this gluten free stuff and it’s a little overwhelming. Also unsure about what yogurt to get? Can you get the flavored Greek yogurt? In your recipe do you want plain yogurt??

    • March 9, 2015    

      I use Organic sugar for all my recipes, but yes you can use white sugar for any of the recipes you could even use coconut sugar if you wanted. There isn’t much difference between the two. The almond is a great “all around” blend the coconut is a little tangier and it in my opinion is excellent in the sweeter type foods and especially good in crusts. It is great for coating shrimp and meats too. It really is a personal preference amongst consumers. You can use any milk of your choice. You can use regular yogurt but greek yogurt is so good and I think that is what gives its unique texture. I used vanilla greek yogurt but last week used plain and saw no difference. If you are dairy free just choose a dairy free yogurt like So Delicious Coconut yogurt. Hope that helps! Please check out our gluten free 101 tab for tons of resources for baking gluten free.

  10. March 9, 2015    

    These look amazing! I bet using a “flax egg” would work well as a substitute for my hubby who LOVES anything with lemon in it!

    • March 9, 2015    

      Thank you! I actually think you could forgo the egg and just use 3 Tbsp. extra greek yogurt. The yogurt give the texture that an egg would. You could certainly use a flax egg though or even 1/4 cup applesauce.

  11. Michele RUSSOMANNO
    March 9, 2015    

    Can these be made with coconut oil

    • March 9, 2015    

      Absolutely, Of course! You can actually use coconut oil with almost anything that calls for butter. Exceptions would be things like traditional cream puffs. Hope that helps with future baking needs too!

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