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!
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!
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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!
- 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.
- 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.
STEP 1: Combine the gluten free flour, baking powder, salt, sugar and lemon zest in a large bowl.
STEP 2: In a second smaller bowl, whisk the egg until frothy like soap bubbles.
STEP 3: Add the oil, milk and lemon juice to the beaten egg and whisk until smooth.
STEP 4: Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.
STEP 5: Add the fresh blueberries and fold about 5 more strokes until they are evenly distributed.
STEP 6: Portion the muffin batter into a lined muffin tin and top with the lemon streusel topping. Bake!
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.
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.
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.
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.
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!
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Lemon Blueberry Muffins
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 or Frozen Blueberries
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 or Frozen 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.
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.