Gluten-Free Lemon Blueberry Muffins: A Burst of Spring in Every Bite

There’s something magical about the combination of tangy lemon and sweet, juicy blueberries, especially when they come together in a warm, fluffy muffin. If you’re like me, you probably crave fresh, light flavors when the weather turns brighter and the flowers start to bloom. Well, I’ve got the perfect recipe for you: Gluten-Free Lemon Blueberry Muffins. They’re easy to make, bursting with flavor, and best of all—completely gluten-free!

Whether you’re living with gluten sensitivity or you’re simply looking to try something new, this recipe offers a delicious and satisfying treat that everyone can enjoy. So grab your floral apron, and let’s get baking!

Why These Muffins Are a Must-Try

These gluten-free muffins are the perfect balance of moist and light. The lemon zest adds a refreshing zing, while the blueberries offer a burst of natural sweetness. Plus, the best part? You won’t even miss the gluten. The combination of gluten-free flour and a few simple ingredients creates a perfectly tender muffin that’s just as good as the classic version—if not better!

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (make sure it has xanthan gum or add ½ tsp if your blend doesn’t)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened applesauce (for moisture and natural sweetness)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil (melted)
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a bit of coconut oil.
2. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Blend the wet ingredients. In another bowl, whisk the eggs, applesauce, honey (or maple syrup), melted coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
4. Combine the wet and dry ingredients. Gradually add the wet ingredients to the dry ingredients, stirring gently to avoid overmixing. The batter should be thick but moist.
5. Fold in the blueberries. Gently fold in the blueberries, being careful not to crush them, especially if they’re frozen.
6. Fill the muffin cups. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
7. Bake and enjoy. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Muffins:

• Use fresh lemon juice and zest for the best flavor. The zest adds that delightful citrus punch that makes these muffins sing.
• Frozen blueberries can work just as well as fresh. Just make sure to fold them in gently to prevent the batter from turning blue!
• Store your muffins in an airtight container for up to 3 days at room temperature or freeze them for longer storage.

Why You’ll Love These Muffins:

These muffins are more than just a treat—they’re a perfect breakfast, snack, or post-workout bite. Not only are they naturally sweetened with honey or maple syrup, but they also pack a nutritional punch, thanks to the fresh fruit and the added boost of coconut oil. The gluten-free flour ensures that everyone can enjoy them, and you won’t have to compromise on taste or texture.

Whether you’re baking for a family breakfast or preparing a batch for snacks throughout the week, these gluten-free lemon blueberry muffins will quickly become a go-to favorite.

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