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Gluten free lemon blueberry muffin up close.

Gluten Free Lemon Blueberry Muffins with Lemon Streusel

This quick and easy gluten free muffin recipe is filled with lemon flavor and bursting with fresh blueberries.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Servings: 6
Calories: 222kcal

Ingredients

For the lemon streusel topping

  • 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

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.
    [adjustable]1[/adjustable] C + [adjustable]2[/adjustable] 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.

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.
Nutrition Facts
Gluten Free Lemon Blueberry Muffins with Lemon Streusel
Amount per Serving
Calories
222
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
27
mg
9
%
Sodium
 
234
mg
10
%
Potassium
 
54
mg
2
%
Carbohydrates
 
30
g
10
%
Fiber
 
1
g
4
%
Sugar
 
23
g
26
%
Protein
 
2
g
4
%
Vitamin A
 
287
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
82
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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