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These gluten free lemon blueberry muffins are simply the best!

I have tried so many gluten free recipes that simply didn’t cut it, but this one will delight everybody in your family. The lemon gives it just a hint of tartness while the blueberries add a touch of sweetness. Nobody will even notice that these muffins are gluten free.

I know this because my gluten-sensitive husband asked me three times whether I was sure that these pound cake muffins didn’t have gluten. They are that good!

Baking without gluten can be challenging but I hope this recipe makes it easy. These gluten free lemon blueberry muffins will be a hit and you can also freeze any leftovers for busy mornings.

Gluten Free Lemon Blueberry Pound Cake Muffins

Makes 12 muffins

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

• 1 ½ cups gluten free baking flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• ½ cup Greek yogurt
• ¼ cup lemon juice
• 2 teaspoons vanilla extract
• The zest of one lemon
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350 degrees F and line a muffin pan with paper liners or grease with nonstick cooking spray.
2. In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating between each addition.
4. Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until combined.
5. Fold in the blueberries.
6. Spoon the batter into the muffin pan, filling each muffin cup to the top.
7. Bake in the preheated oven for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
8. Allow to cool in pan for 5 minutes, then remove to a wire cooling rack to cool completely.

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Yield: 12

Gluten Free Lemon Blueberry Muffins

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Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 1 ½ cups gluten free baking flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• ½ cup Greek yogurt
• ¼ cup lemon juice
• 2 teaspoons vanilla extract
• The zest of one lemon
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 350 degrees F or 177 C and line a muffin
   pan with paper liners or grease with nonstick cooking spray.
2. In a medium bowl, whisk together the gluten free
   flour, baking powder, and salt.
3. In a separate bowl, beat the butter and sugar
   together until light and fluffy. Add the eggs one at a time, beating between each addition.
4. Add the yogurt, lemon juice, vanilla extract,
   and lemon zest. Mix until combined.
5. Fold in the blueberries.
6.  Spoon the batter into the muffin pan, filling
   each muffin cup to the top.
7. Bake in the preheated oven for 22 to 25 minutes,
   until a toothpick inserted in the center comes out clean.
8. Allow to cool in pan for 5 minutes, then remove
   to a wire cooling rack to cool completely.
   
   

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More Gluten Free recipes

• Gluten free lemon blueberry scones
• Rice Krispies chocolate pinwheel
• Cauliflower stuffing
• Gluten free cheesecake

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