Gluten Free Lemon Blueberry Muffins
Delicious and moist gluten free lemon blueberry muffins bursting with fresh lemon flavor and juicy blueberries. Perfect for breakfast or a snack.
- 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)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/2 cup unsalted butter, melted and cooled
1 tablespoon lemon zest (from about 1 large lemon)
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
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 lightly.
In a large bowl, whisk together the gluten free flour blend, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, lemon zest, lemon juice, and vanilla extract 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 throughout the batter.
Divide the batter evenly among the 12 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 let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.