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Gluten-Free Lemon Blueberry Muffins

Gluten-Free Lemon Blueberry Muffins

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* For the gluten-free all-purpose mix, blend the following:

11 oz brown rice flour

1.25 oz cornstarch

0.5 oz tapioca flour

1 tsp xanthan gum


For the muffins

  • 2 1/4 Cups gluten-free all-purpose mix*
  • 1/2 Teaspoon salt, heaping
  • 1 Teaspoon baking soda
  • 2 large eggs
  • 1/2 Cup Greek yogurt
  • 1/2 Cup packed brown sugar
  • 1/2 Cup granulated sugar
  • 1 Teaspoon vanilla extract
  • 1/2 Teaspoon almond extract
  • 1/2 Teaspoon lemon zest
  • 1/2 Teaspoon lemon juice
  • 1 stick unsalted butter, melted
  • 1 Cup fresh blueberries

For the topping

  • 3/4 Cups gluten-free all-purpose mix*
  • Pinch of salt
  • 3 Tablespoons brown sugar
  • 1 Tablespoon granulated sugar
  • 4 Tablespoons butter, softened
  • Dash of almond extract
  • Sprinkle of Demerara sugar crystals, for garnish

Caught in the grey flannel mood and wet patter of a rainy spring day, what's a Gluten-Free Goddess to do? Why, bake, of course. (The calorie-stingy- but oh-so-delicious!- detox soup recipe will still be there tomorrow, in all it's green and virtuous glory, don't you worry.)

When the wacky winds howl like Banshees on the headlands and rain (or snow!) flies sideways as sharp as an art/music/film/literary critic's those-who-can't-do-criticize sarcasm, I wrote this recipe hunkered down in our humble abode, praying to the Power Gods that the electricity will hold. I pulled on flannel layers worthy of an L. L. Bean catalog and cranked up the oven.

Baking lemon-blueberry muffins, then, accomplishes two things.

Blueberry muffins. Recipe for soft muffins, quick and easy

Blueberry muffins are among the most loved treats! Gluten-free, they are even faster to prepare. The secret to making them soft is to mix all the ingredients quickly, without overthinking it, and the result is guaranteed.

The following recipe is a basic recipe, which can be conveniently adapted to other flavours by replacing the blueberries with chocolate chips, apples or nuts.

Also, if you follow the step-by-step recipe, I’ll show you the secret to making muffins that look like they’ve just been bought from a café of the popular American coffee chains!

For 6-8 muffins, base diameter 5cm, top diameter 7cm. Preparation time 10 minutes, cooking time 35 minutes.

  • 100g fresh blueberries
  • 2 eggs
  • 50ml vegetable oil
  • 250g plain gluten-free flour for desserts
  • 120g brown sugar
  • 1 teaspoon of baking powder
  • A pinch of salt
  • 60g of yoghurt
  • 1-2 lemon, just the juice (or 1 teaspoon of vinegar)
  • 25gr plain gluten-free flour
  • 30g coarse ground oats
  • 15g butter
  • 20g brown sugar

1 – In a bowl, prepare the crumble by combining 25g of plain gluten-free flour, 30g of coarsely ground oats (gluten-free), 15g of butter and 20g of brown sugar. Work the ingredients together with your fingertips until you get a crumbled consistency. Keep it in the fridge until you need it, at the end of the recipe.

2 – In a large bowl, mix eggs and sugar, add oil and yoghurt and mix.

3 – In another bowl, combine the gluten-free flour, salt and baking powder, mix well and add the washed blueberries, making sure they are covered in flour. Then add this flour and blueberries to the liquids and mix everything quickly.

4 – Finally, mix in the juice of half a lemon or a teaspoon of vinegar. Divide the batter into the muffin tray (preferably lined with muffin paper cases or parchment paper), filling up to the edge of the tray. Sprinkle with plenty of crumble and bake it for 35 minutes at 180° C.

– For soft and tasty muffins, mix the ingredients with decision and speed without working the batter too much.

– The secret to muffins that look like they just bought in popular café chains?! Fill the muffin tray to the edge, just like in the photo!

Can I freeze gluten-free blueberry muffins?

Yes, you can freeze gluten-free blueberry muffins. Make sure to wait until they come to room temperature before you place them in an airtight container in the freezer. I find gluten-free muffins to last about 4 days in an airtight container, assuming they aren't devoured sooner.

Lemon Blueberry Muffins

My mom has been preaching at me since I was a little girl the importance of blueberries in my diet. She would incorporate blueberries in our oatmeal, shakes, cereal, muffins, and so much more. Needless to say I have an appreciation and love for blueberries. They are definitely a weekly staple in our home. Recently I’ve been craving lemon blueberry muffins so it was a no brainer to open up the fridge and pull out my blueberries and lemons. Oh what joy!

These Gluten Free Lemon Blueberry Muffins are gushing and bursting with delicious blueberries and sweet lemon tart taste! Full of flavor, soft, fluffy, and moist… doesn’t get much better than that! Do you want the BEST Blueberry Muffins? These are them. This Lemon Blueberry Muffin Recipe will pull at your heart strings, that’s a promise!

Lemon Blueberry Muffins


A yummy, quick recipe for Lemon Blueberry Muffins that will be a delight to serve your family. Gluten free, Dairy free, Sugar free, Low-carb THM-S


  • 2 cups blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 cup THM Super Sweet Blend or homemade sweetener*
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon Himalayan salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 teaspoon lemon extract
  • 1/2 cup blueberries, frozen or fresh

*homemade sweetener = 1 cup Non-GMO erythritol + 1 teaspoon Better Stevia


  • Preheat oven to 375°. Grease a 12 cup muffin pan with cooking spray or line with paper cups.
  • Using a whisk combine the almond flour, coconut flour, sweetener, baking powder, and salt in a medium mixing bowl.
  • In a large mixing bowl, whisk the eggs, coconut oil, and lemon extract.
  • Blend the flour mixture into the egg mixture and mix thoroughly.
  • Gently add in the blueberries.
  • Fill muffin cup 3/4 full.
  • Bake muffins for 18-20 minutes, or until a toothpick stuck in the muffins comes out clean. Let muffins cool in pan for 5 minutes and then remove to a wire rack. Serve warm or room temperature.

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

*these nutrition facts do not include the erythritol based sweetener as it doesn’t affect insulin levels.

  • Easy to prepare
  • Moist and fluffy
  • Crusty top
  • Packed with lemon and blueberries
  • Not overly sweet

Flour &ndash All purpose flour

Sugar &ndash Regular white sugar

Leavenings &ndash Baking powder and baking soda

Fruits &ndash Blueberries and lemon

Sour cream &ndash Full fat or reduced fat (not fat free)

Vegetable oil &ndash Flavorless oil such as vegeatble or canola oil

Egg &ndash Cold or room temperature


What you need for these gluten-free lemon blueberry muffins:

  • Flour- I have tested this recipe with both all-purpose flour and gluten-free 1:1 baking flour. Either will work great in this recipe.
  • Baking powder and baking soda
  • Salt
  • Vanilla extract
  • Lemon- you will need 1 small or ½ large lemon for juice and zest.
  • Honey- I love the flavor that honey adds to these muffins and it pairs great with the lemon and blueberry. Use maple syrup if you don't have honey.
  • Yogurt- use an unsweetened dairy or non-dairy Greek-style yogurt. A European-style yogurt is not a good substitute as it can be too runny.
  • Eggs
  • Coconut oil- melted and cooled.
  • Blueberries- fresh blueberries are best for these muffins.

Keto Lemon Blueberry Muffins – Low Carb and Gluten Free

If you are following a Plant Paradox style of eating, you will want to limit your fruit intake to small amounts of seasonal fruit.

For this recipe, I love using organic, frozen wild blueberries. I get mine at Trader Joe’s but I have also seen great options at Costco.

Frozen berries are picked when they are perfectly ripe and a little goes a long way to flavor these muffins!

I love the combo of blueberry with the punchy flavor of lemon. It’s such a perfect flavor combo!

These low carb muffins are simple to whip up using basic ingredients and are suitable for those in phase two of the diet.

While this recipe uses coconut flour, it does not have a coconut-y flavor. Even my (sort of) picky 5 year couldn’t tell that they were made of coconut! I’ve heard that different brands of flour vary, and the one I love and use is Anthony’s Premium Organic Coconut Flour.

Anthony’s has a superfine grind to their flour that I really love, and does not have a strong coconut flavor. It’s also organic, non gmo, and one of the MOST AFFORDABLE low carb flours available!

For the almond flour, I also like Anthony’s brand.

Recipe note: Please do not switch out the coconut flour in these keto lemon blueberry muffins. Coconut flour behaves differently than any other type of flour, and you can’t do an even sub for say, almond or cassava flour.

Gluten Free Lemon Blueberry Muffins

There’s not much better than a warm muffin right out of the oven with a cup of coffee, am I right? I promise if you make these Gluten-Free Lemon Blueberry Muffins that they will not be around long. So good!

My first memory of blueberry muffins as a kid were of the 1980’s boxed Betty Crocker variety. Did everybody grow up with that box in your pantry? My mom would make them on occasion, usually as a weekend morning treat. And I remember distinctly that it said Wild Blueberry Muffins on the front of the box. But, blueberries were the size of shriveled peas. And they came swimming in a very suspect purple viscous liquid that would stain your hands by just looking at it. That didn’t match up with what I thought a wild blueberry should look like or taste like but I happily ate the muffins.

Fast forward to many, many years later and I am making my own kids blueberry muffins for a Saturday morning treat. I love to add lemon to fruit muffins and desserts, do you?. It really brings out the flavor of the fruit. And lemons just make me happy. I even added some sugared zest to the top of the muffins for maximum lemon flavor. It’s so good. Don’t skip that step!

Let’ talk about gluten-free flours for a sec. I feel like by now I have tried almost all of them and have spent a small fortune doing so. I have two favorites. My favorite by far is the King Arthur Measure For Measure Flour. It has the best texture and is closest to the real deal, in my opinion. Second place goes to Bob’s Red Mill Paleo Baking Flour if you are looking for a grain free option. The Paleo mix will not rise as much as the King Arthur mix but it still tastes delicious. Oh and you can substitute regular flour for the gluten-free flour if you want. It works just fine.

This is a very thick batter so don’t let that scare you. I find it is better to scoop the batter into the muffin liners with a cookie scoop or even an ice cream scoop. It’s a lot less messy that way. Oh and don’t forget to toss the blueberries in some flour before adding them to the batter. It really helps keep the berries from all sinking to the bottom of the muffins.

I hope you and your family love these Gluten-Free as much as we do. Please let me know if you make them!

Do you need another muffin recipe? I mean, who doesn’t? These Healthy Breakfast Muffins are so good and even have some hidden veggies inside.


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