These gluten-free lemon blueberry muffins don't even seem like gluten-free muffins. When I finally perfected this recipe, the kids said, “Mom, these are like real muffins.” 🙂 They know I always bake everything gluten-free.
Ingredients You Need for Gluten-free Blueberry Muffins
- gluten free flour mixture I used King Arthur Gluten Free flour
- baking soda
- baking powder
- vanilla extract
- sea salt
- butter or coconut oil for dairy free
- maple syrup
- eggs
- lemon juice (bottled is fine)
- almond milk or your choice of milk
- blueberries, fresh or frozen
Gluten free Flour Mix I Use
In this recipe I typically use the King Arthur Flour Gluten free flour mix. It would probably work with any other gluten free 1:1 mix but I have not tried it. If you do use another flour mix, let us know how it works in the comments.
Tools you’ll need to make these muffins
- Mixing bowls
- Wooden spoon
- Whisk
- Muffin tin
- Muffin liners (these are the best ones that don't stick to the muffins)
- Wire Rack
What Makes These Muffins Healthy
A typical blueberry muffin recipe usually calls 1 cup of white sugar. That is a sweet muffin… or a cupcake really. This healthy muffin recipe calls for maple syrup as the sweetener, which is a healthier option. There are also healthy fats included in this recipe like butter or coconut milk, eggs, and milk. Without the addition of vegetable oils, this is a heathy snack. Not to mention the antioxidants and vitamins in the blueberries!
I make a batch of healthy muffins every week. They are great for a grab and go breakfast, snack, or even something to pack in school lunches. You might also want to check out this chocolate zucchini muffin recipe.
Gluten free Dairy free Blueberry Muffins
This recipe calls for butter but you can easily make this dairy-free by using coconut oil instead of butter. I have done this and it works out great.
How to make blueberry muffins without blueberries sinking?
Most people have had this problem happen to them! If you mix the blueberries right into the already mixed batter, they may sink to the bottom. This doesn't always happen but sometimes it will. The way to prevent that is to coat the blueberries with the flour mixture before folding them in.
Can You Freeze Gluten free Blueberry Muffins
Yes! If you want to make a batch and freeze them for later you can. Place them in a silicone freezer bag and freeze up to 3 months. Reheat in a toaster to avoid a microwave.
Gluten-free Lemon Blueberry Muffin
Ingredients
- 1 ¾ cup gluten free flour mixture I used King Arthur Gluten Free flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. vanilla extract
- ¼ tsp. sea salt
- 1/3 cup butter melted
- 2/3 cup maple syrup
- 2 eggs
- 1/4 cup lemon juice
- 1/4 cup almond milk
- 1 cup blueberries fresh or frozen
- raw turbinado sugar
Instructions
- Preheat oven to 375.
- Mix together dry ingredients in a large bowl.
- Place the blueberries in a separate bowl and pour 1/4 cup of the flour mixture into the bowl to coat them with flour.
- In a glass measuring cup mix together melted butter, lemon juice, almond milk, maple syrup, and eggs.
- Mix wet ingredients into dry mixture until blended.
- Fold in the floured blueberries
- Pour into paper lined muffin cups about 2/3 full.
- Sprinkle raw sugar on top (optional)
- Bake 20-25 minutes.
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