Lemon Blueberry Muffins (Gluten-Free)

Gluten-free blueberry muffins with a moist crumb and a subtle lemon flavor—these gluten-free lemon blueberry muffins are easy to love and reliable to bake.

Perfecting gluten-free blueberry muffins took several attempts. I tried adapting a favorite wheat recipe and testing other versions without success. After reading techniques in the book BakeWise and adapting one of its blueberry muffin approaches for gluten-free ingredients, I finally landed on a recipe that produced the tender, moist crumb I wanted.

The recipe I developed keeps the lemon flavor subtle by using lemon zest rather than juice. The zest adds a fresh brightness without making the muffins tangy. A fine zester makes this easy and consistent.

I also like a light lemon-sugar topping for an extra hint of citrus and a pleasant crunch. These muffins are just sweet enough with tender interiors and a slightly crisp top. They travel well and store nicely in an airtight container or the freezer.

These are my go-to gluten-free lemon blueberry muffins now. If you prefer no lemon, simply omit the zest and leave everything else the same. Fresh blueberries are recommended for best texture and appearance; frozen berries work but can tint the batter.

What follows is the recipe presented clearly for home bakers, with ingredient amounts and step-by-step instructions so you can make a batch of 12 muffins.

Gluten-free Lemon Blueberry Muffin recipe:

Yield: 12 muffins

Gluten-free Lemon Kissed Blueberry Muffins

Gluten-free blueberry muffins with just a touch of lemon.

Prep Time
15 minutes

Cook Time
16 minutes

Additional Time
5 minutes

Total Time
36 minutes

Ingredients

• 2 cups good gluten-free flour blend
• 1 tsp. xanthan gum (omit if your flour blend already contains a gum)
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 1 egg
• 1/2 cup oil (mild-flavored, your choice)
• 1/2 cup buttermilk
• 1/2 cup sour cream (natural style recommended)
• 1 tsp. vanilla
• 1 tsp. lemon zest
• 1 1/2 cups blueberries (fresh recommended, frozen ok)

Topping:

• 1/4 cup sugar
• 1 tsp. lemon zest

Instructions

1. Line a 12-cup muffin pan with paper liners and set aside.
2. Preheat the oven to 400° F (204° C).
3. In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, salt, and sugar until evenly combined.
4. In a separate bowl, beat the egg with the oil, buttermilk, sour cream, vanilla, and lemon zest until smooth.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
6. Gently fold in the blueberries with a rubber spatula. If using frozen berries, expect some purple streaking in the batter.
7. Using a large scoop, fill each paper liner mostly full to make 12 muffins.
8. In a small bowl, combine 1/4 cup sugar with 1 teaspoon lemon zest and sprinkle evenly over the tops of the muffins.
9. Bake at 400° F for 16–20 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out with moist crumbs attached.
10. Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack. Store at room temperature in an airtight container for a few days or freeze for longer storage.

Notes

If your gluten-free flour blend already contains xanthan gum or guar gum, omit the xanthan gum called for in the ingredient list.

Pin this to your gluten-free muffins board on Pinterest:

I hope you enjoy baking and sharing these muffins.