• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Well Fed Baker
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Breakfast

    Gluten Free Lemon Blueberry Muffins

    Published: Jun 24, 2022 · Modified: Aug 29, 2022 by Tiffany · This post may contain affiliate links · 7 Comments.

     

     

    Jump to Recipe Print Recipe

    There's just something about summertime.  Even though I work and don't get two months off, like my son, it still feels more easy going somehow.  I just want to wake up and treat every day like a weekend and make a batch of homemade muffins, like these blueberry muffins or lemon poppy seed muffins.  This recipe for gluten free lemon blueberry muffins will be perfect for your summer mornings.  The muffin is soft and moist and filled with lemon flavor, thanks to both lemon zest and lemon juice plus all the fresh blueberries mixed in are just perfect!

    Gluten free lemon blueberry muffins on a white tray.

    If you're looking for even more breakfast inspiration, take a peek at my list of our favorite gluten free muffin recipes. You'll have a delicious treat for every day of the week!

    Want to save this recipe?

    Enter your email below and we will send it straight to your inbox!



      You will also be added to our weekly email list.

      Jump to:
      • Want to save this recipe?
      • Why You'll Love These Muffins
      • Ingredients
      • How to Make Blueberry Lemon Muffins
      • How to Make a Perfect Lemon Crumble Topping
      • Recipe FAQs
      • If you're looking for more blueberry ideas, check out these great recipes!
      • Recipe

      Why You'll Love These Muffins

      • They are quick and easy to make from scratch.
      • They are filled with lemon flavor from both lemon juice and lemon zest.
      • They are gluten free and dairy free!

      Ingredients

      Ingredients for gluten free lemon blueberry muffins on a white table.
      • Gluten Free 1-to-1 Flour - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes.  You can use the flour blend of your choice just make sure it has xanthan gum.  Different flour blends may produce different results.  For the best outcome, weigh your flour.
      • Baking Powder - a little leavening agent to keep these muffins light and fluffy.
      • Sugar
      • Salt
      • Lemon Zest & Lemon Juice - Between the muffins and the crumb topping, you will need the zest and juice from one lemon.
      • Egg - Just one egg to help provide structure.
      • Oil - I use olive oil in my baking.  Any light flavored oil will work fine.
      • Non Dairy Milk - I use unsweetened coconut milk or oat milk in my baking.  If you're not dairy free, you can use regular milk in the same measure.
      • Blueberries - I recommend fresh blueberries for this recipe.  You can substitute with frozen blueberries if you'd like.

      The lemon streusel topping is optional.  If you want to include it, you will need gluten free 1-to-1 flour, sugar, vegan butter and lemon zest.

      See recipe card for quantities.

      How to Make Blueberry Lemon Muffins

      For all of my muffin and quick bread recipes, I use the muffin method for mixing. No mixer is required.

      Gluten free flour, sugar and lemon zest in a metal bowl.

      STEP 1: Combine the gluten free flour, baking powder, salt, sugar and lemon zest in a large bowl.

      Egg whisked to a frothy state in a small metal bowl.

      STEP 2: In a second smaller bowl, whisk the egg until frothy like soap bubbles.

      Wet ingredients added to the beaten egg and whisked together in the small bowl.

      STEP 3: Add the oil, milk and lemon juice to the beaten egg and whisk until smooth.

      Wet ingredients being added to dry ingredients.

      STEP 4: Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.

      Blueberries being mixed into batter.

      STEP 5: Add the fresh blueberries and fold about 5 more strokes until they are evenly distributed.

      Unbaked muffin batter portioned into a 6 cup muffin tin.

      STEP 6: Portion the muffin batter into a lined muffin tin and top with the lemon streusel topping. Bake!

      Half eaten lemon blueberry muffin on a white table.

      How to Make a Perfect Lemon Crumble Topping

      The topping on these muffins is totally optional.  If you're looking for lower calories or less sugar, then you can definitely leave it off.  The muffins are delicious either way.

      If you want to to add the lemon crumble topping, it's really easy to make.

      • Step 1: Combine sugar and lemon zest in a small bowl.  Rub the zest into the sugar to release the lemon oil.
      • Step 2: Add flour and melted butter. Stir together until combined.
      • Step 3: Sprinkle of on top of the muffins.
      Lemon crumble topping on unbaked muffin batter.

      Recipe FAQs

      What is the secret to making moist muffins?

      Using oil instead of butter.  Oil allows more liquid to be added to the recipe.  Sugar absorbs liquid in baking, so having more liquid than will be needed by the sugar results in a moist baked good.

      Why do my muffins come out flat?

      There are three crucial steps/ingredients in this recipe to getting those amazing domed muffin tops.
      First, make sure your baking powder is not expired. Second, ensure you whisk the eggs until they are frothy (this adds air bubbles to the batter). Finally, the high oven temperature is crucial as it sets the outside edges of the muffin quickly and the remaining batter is forced to grow upward as it cooks.

      How do you store leftover lemon blueberry muffins?

      Store any leftover muffins in an airtight container in the refrigerator for 3-4 days. You can give the muffins a quick reheat in the microwave before serving.

      Can I freeze these muffins?

      You can also freeze these muffins for later. Just thaw overnight in the refrigerator before serving.

      If you're looking for more blueberry ideas, check out these great recipes!

      • Freshly baked pecan blueberry scones on a wooden cutting board.
        Gluten Free Pecan Blueberry Scones
      • Three slices of gluten free blueberry cake stacked on a wooden cutting board.
        Gluten Free Blueberry Cake
      • A single gluten free blueberry muffin in a paper wrapper.
        Gluten Free Blueberry Muffins
      • Gluten Free Blueberry Coconut Granola

      If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

      Recipe

      Closeup of a lemon blueberry muffin with a bite taken out.

      Gluten Free Lemon Blueberry Muffins

      This quick and easy gluten free muffin recipe is filled with lemon flavor and bursting with fresh blueberries.
      Author: Tiffany
      5 from 8 votes
      Print Pin Rate
      Course: Breakfast
      Cuisine: American
      Prep Time: 5 minutes minutes
      Cook Time: 28 minutes minutes
      Total Time: 33 minutes minutes
      Servings: 6
      Calories: 222kcal
      Prevent your screen from going dark

      Ingredients

      For the lemon streusel topping

      • ⅓ Cup Gluten Free 1-to-1 Flour Blend
      • 2 Tablespoon Sugar
      • 2 Tablespoon Vegan Butter melted
      • ½ teaspoon Lemon Zest

      For the muffins

      • 1 C + 2 Tbsp Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
      • 1 ¼ teaspoon Baking Powder
      • ¼ teaspoon Salt
      • ½ Cup Sugar
      • 2 teaspoon Lemon Zest approximate, see note below
      • 1 Egg
      • 3 Tablespoon Olive Oil or other light flavored oil
      • 6 Tablespoon Non Dairy Milk sub regular milk if not dairy free
      • 2 Tablespoon Lemon Juice
      • ¾ Cup Fresh Blueberries

      Instructions

      For the lemon streusel topping

      • Combine the sugar and lemon zest in a small bowl. Use your fingers to rub the zest into the sugar to release the lemon oil.
        2 Tablespoon Sugar, ½ teaspoon Lemon Zest
      • Add the flour and melted butter to the lemon sugar. Mix together until combined. Set aside until muffin batter is ready.
        ⅓ Cup Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Vegan Butter

      For the muffins

      • Combine the dry ingredients in a large bowl. Whisk together until well mixed.
        1 C + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, ½ Cup Sugar, 2 teaspoon Lemon Zest
      • In a second smaller bowl, crack the egg and whisk until it's frothy like soap bubbles.
        1 Egg
      • Add the oil, milk and lemon juice to the egg. Whisk together until evenly mixed.
        3 Tablespoon Olive Oil, 6 Tablespoon Non Dairy Milk, 2 Tablespoon Lemon Juice
      • Add the wet ingredients to the dry. Fold together about 10 times with a spatula. Then add the blueberries, reserving a small amount for the top of the muffins. Fold another 5 strokes.
        ¾ Cup Fresh Blueberries
      • Divide the batter into 6 lined muffin cups. The cups should be almost filled to the top. Sprinkle with the remaining blueberries and top with the lemon streusel.
      • Let the batter rest while you preheat the oven to 375 degrees.
      • Bake in preheated oven for 28 minutes or until muffin tops spring back when gently poked.
      • Remove from oven and cool for 10 minutes in the muffin pan, then remove from pan and serve.

      Notes

      Zest one whole lemon.  Measure out the ½ teaspoon of zest for the streusel topping and use all of the remaining zest in the muffin batter.
      Storage: Store any leftover muffins in an airtight container in the refrigerator for 3-4 days. 
       
      Calories: 222kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 234mg | Potassium: 54mg | Fiber: 1g | Sugar: 23g | Vitamin A: 287IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 1mg
      Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
      Tiffany

      Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

      Reader Interactions

      Comments

      1. Suzi says

        November 13, 2023 at 8:01 pm

        Tiffany, I’m new to gluten free cooking. Do you think coconut sugar would work? Any other alternative to white sugar that you might suggest? Thank you

        Reply
        • Tiffany says

          November 14, 2023 at 10:52 am

          Hi Suzi,

          I think coconut sugar would work fine. It's usually a 1 to 1 substitute for white sugar. It does alter the flavor slightly, since it has a more earthy flavor than white sugar but the bake should still turn out. Happy baking!

          Reply
      2. Gail says

        October 14, 2023 at 4:31 pm

        We were at a coffee shop and bought a lemon blueberry muffin. Loved the hint of lemon. I had to make some at home. Found your recipe and they are so delicious! We won’t be buying these anywhere ever again. Thanks Tiffany

        Reply
        • Tiffany says

          October 14, 2023 at 5:44 pm

          I love this! Thanks for making my day 🙂

          Reply
      3. Natalie Booras says

        August 15, 2023 at 3:51 pm

        5 stars
        These look absolutely yummy! We just got a box of blueberries from Northern Michigan and this will be the perfect recipe for them. And that topping is divine!

        Reply
      4. Michelle Goodman says

        May 24, 2023 at 6:54 pm

        Thanks for this recipe! We’re newly gluten free, and this is by far the best dessert recipe I’ve found! I made it in an 8x8 (350 for about 40-45 minutes). I brought it to a potluck and everyone raved! ❤️

        Reply
        • Tiffany says

          May 25, 2023 at 12:23 pm

          Thanks for the comment. I'm so glad it was a hit at your potluck! 🙂

          Reply
      5 from 8 votes (7 ratings without comment)

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating





      Primary Sidebar

       

       

      A photo of Tiffany Welsh.

      Hey, I'm Tiffany!

      I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

      More About Me

      Strawberry Season

      • A slice of strawberry delight served on a white plate.
        No Bake Strawberry Delight
      • A serving spoon scooping out strawberry cobbler from a white baking dish.
        Easy Strawberry Cobbler Recipe
      • A strawberry pound cake on a white serving plate sitting on a pink table.
        Fresh Strawberry Pound Cake
      • A slice of strawberry blueberry pie topped with star shaped pie crust on a white plate.
        Strawberry Blueberry Pie
      • Sliced strawberry crumb cake stacked on a table.
        Strawberry Crumb Cake
      • Two strawberry waffles topped with syrup and slices of fresh strawberries.
        Gluten Free Strawberry Waffles
      Ad for Perfect Gluten Free Pies cookbook.

      What's Trending

      • Crispy pork carnitas on a sheet pan garnished with lime and cilantro.
        Best Dutch Oven Carnitas (Mexican Pulled Pork)
      • A serving dish of green beans and potatoes with bacon.
        Southern Green Beans and Potatoes
      • A glass bowl filled with air fryer popcorn.
        Air Fryer Popcorn
      • A pan of dairy free Marry Me Chicken sitting on a marble counter.
        Dairy Free Marry Me Chicken
      • Four baked panko chicken breasts sitting on a baking sheet.
        Crispy Baked Panko Chicken
      • A sliced chicken breast drizzled with spicy honey sauce on a serving tray.
        Baked Spicy Honey Chicken
      • Recipe Index
      • 30 Minute Meals
      • Pie Ebook
      • About
      • Newsletter

      Footer

       

       

      ↑ back to top

      About

      • Accessibility Policy
      • Privacy Policy

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Work With Me
      • About

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2015-2025 Wellfedbaker

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.