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Gluten-Free Lemon Blueberry Muffins

Sweet, tart, and cheerful, these lemon blueberry muffins will help you usher in spring brunch with style!
Print Recipe
Cook Time 45 minutes
Course Breakfast, Dessert, Snack
Servings 12 servings

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
 

  • 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.
  • Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  • 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.
  • 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.
  • Fold in the blueberries. Gently fold in the blueberries, being careful not to crush them, especially if they’re frozen.
  • Fill the muffin cups. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
  • 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.

Notes

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.
Keyword blueberry muffins, brunch recipes, lemon blueberry muffins, muffin, spring breakfast, spring breakfast recipe, spring brunch, spring muffins