Gluten Free

Well Fed Baker 

Lemon Blueberry Muffins

These gluten free muffins are 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! Lemon blueberry muffins will be the perfect start for your summer mornings. 

gluten free 1-to-1 flour

baking powder

lemon zest and lemon juice

salt and sugar


olive oil

non-dairy milk

fresh or frozen blueberries

gluten free 1-to-1 flour


vegan butter

lemon zest

For The Streusel Topping

Simple Ingredients 

Step 1 - Combine all of the dry ingredients in a large bowl and whisk together. Step 2 – Crack the egg into a second smaller bowl.  Whisk until frothy, like soap bubbles.

Step 3 – Add the oil, milk and lemon juice to the egg mixture and whisk until smooth.

Step 4 – Pour the wet ingredients into the dry. Fold together with a spatula until the dry ingredients are incorporated.

Step 5 – Add in the blueberries. Step 6 – Portion into a lined muffin tin and bake.

Visit the blog for the full recipe.  I hope you love it!

I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum.

Hi! I'm Tiffany,