Gluten Free Lemon Blueberry Muffins
Delicious and moist gluten free lemon blueberry muffins made with fresh lemon zest and juicy blueberries. Perfect for a breakfast treat or snack, these muffins are naturally gluten free and bursting with bright citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
2 cups gluten free all-purpose flour blend (with xanthan gum)
3/4 cup granulated sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon lemon zest (from about 2 lemons)
1/2 cup unsalted butter, melted and cooled
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the gluten free flour blend, granulated sugar, baking soda, baking powder, salt, and lemon zest until evenly combined.
In a separate medium bowl, whisk the melted butter, eggs, buttermilk, vanilla extract, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the fresh blueberries, distributing them evenly without crushing.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.