Lemon Blueberry Muffins (gluten free)

My husband has been asking for blueberry muffins ever since the end of summer, and with a few tweaks, I’m thrilled to say, we’ve got a winning gluten free blueberry lemon muffin recipe here. Recipe courtesy of Happy Hour Projects.

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Votes: 116
Rating: 3.48
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Servings 8servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Adrianne Surian from Happy Hour Projects
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 116
Rating: 3.48
You:
Rate this recipe!
Servings 8servings
Prep Time 15minutes
Cook Time 30minutes
Submitted By Adrianne Surian from Happy Hour Projects
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 375°F. Grease a muffin tin or use paper baking cups. This recipe makes 8 muffins.
  2. If you don't have buttermilk, not to worry! You can prepare some, but it should rest for 10 minutes before beginning your recipe. Measure ¾ tsp. of lemon juice into a ¼ c. measuring cup, and fill it up the rest of the way with milk or cream. Stir gently and allow it to rest. It may curdle - and that's perfectly fine. You can double this if you're planning to double your recipe.
  3. Sift your flour and baking powder together in a small bowl and set aside.
  4. Cream together butter, sugar, egg, salt, lemon zest, and milk. Stir the flour into the milk mixture. Finally, fold the blueberries into the batter gently.
  5. Pour into baking cups and bake for 28-32 minutes (remember, altitude and weather pressure can affect cook times, I'm not going to travel around the country to test for adjustments, I'm just going to note that you should check for when they brown, rather than rely on the timer). Note: do NOT add your batter to the oven early, be sure your oven is fully heated before adding your muffin batter. This is something I've noticed anytime I cook gluten free - and some recipes even suggest you preheat your oven 50 degrees hotter, and then turn it down as you add your recipe to account for the heat loss from opening the oven door. What you can get away with using wheat flour isn't necessarily the same when you're baking gluten free. Your muffins are done when they've browned slightly on the top like the photo (you can toothpick test them, too).
Recipe Notes

*(tip: since you are already zesting your lemon, you can use fresh lemon juice and whole milk or heavy cream)

Products Used in this Recipe
Recipe Comments

2 thoughts on “Lemon Blueberry Muffins (gluten free)

  1. Ashley

    These turned out great! Thank you for the recipe. For anyone curious about substitutions, the following yielded taste-and-texture faithful results:

    – For sugar:
    1 ripe old banana mashed into liquids with about 1/8 cup maple syrup

    -For butter:
    1:1 sub coconut oil

    The best surprise for me, besides that the experimenting actually turned out this time, was how they still managed to smell buttery when baking! Hope this helps.

    Reply
  2. Yvonne Delgado

    I need to make these! We love both lemon & blueberries. Right now we are on a quest to eat healthier & add more blueberries to our diet 🙂

    Reply

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