Gluten-Free Lemon Blueberry Muffins

By Rena |

These Lemon Blueberry Muffins are so delicious, fluffy, easy to make, and Gluten-free! Made with coconut flour and with no refined sugar, these are light and airy muffins, loaded with blueberries and zesty lemon flavor!

gluten free blueberry muffins

Gluten-Free Lemon Blueberry Muffins, brimming with sweet and tangy blueberries and zesty lemon, they’re a real hit in our house! With only a few staple ingredients you can whip these up in less than 30 minutes!

If you are craving other delicious muffin recipes why not try my Skinny Chocolate Zucchini Muffins or my Banana Oatmeal Chocolate Chip Muffins!

why these blueberry muffins are so good!

  • Delicious and gluten-free. These muffins are made with coconut flour and gluten-free flour, delivering you a fluffy muffin every time!
  • Easy muffins. Like, really, really easy. Mix up your wet and dry ingredients, pour into your mold, bake and enjoy – 30 mins from the pantry to table.
  • Brimming with blueberries! It’s such a let down when you bite into store-bought blueberry muffins and there’s hardly any berries and not as flavorful as you would like them to be! Well, these muffins are packed with them, they won’t last long we promise.

 

top view of blueberry muffins on a white plate

ingredients you’ll need

  • Eggs: Large and ideally free-range/organic.
  • Coconut Milk: Canned.
  • Maple Syrup: For some natural sweetness.
  • Lemon Juice: Freshly squeezed is best.
  • Lemon Zest
  • Coconut Oil: Melted and cooled.
  • Flour: Coconut flour, gluten-free flour blend, and almond flour.
  • Vanilla Extract
  • Baking Soda: To help make the muffins light and fluffy!.
  • Salt
  • Blueberries

 

how to make these gluten-free lemon blueberry muffins

  • Prep: Preheat your oven and line your muffin tray with muffin liners.
  • Mix your ingredients: In a large bowl mix your dry ingredients. Then, in a blender, mix your wet ingredients and pour over the dry mix and blend with a spatula. Finally, fold in the blueberries.
  • Bake: Divide your batter into the muffin tray, then bake for 20-25 mins. Cool to room temp and enjoy!

 

how to make blueberry muffins collage

some FAQs ↓

can I use frozen blueberries?

Absolutely! Fresh or frozen blueberries work great in this recipe. You don’t need to thaw frozen berries before using. Measure right from frozen and you’re good to go! If you have the option, grab some wild blueberries are smaller than cultivated blueberries and the flavor tends to be more intense.

storing these gluten-free lemon blueberry muffins

Allow your muffins them to cool in their molds for about five minutes then transfer to a wire rack to cool completely. Once the muffins have cooled wrap them with plastic wrap. They’ll keep about two days on the counter.

can I freeze these muffins?

Yes indeed, you can freeze them. Place the muffins in a freezer bag and freeze for up to two months. Allow the muffins to thaw at room temperature. Be careful not to overheat the muffins while thawing or they will get hard.

top view of muffins with side of fresh blueberries in a bowl

recipe notes and tips

  • You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
  •  Use cupcake liners to keep the muffins from sticking to the pan. If you don’t have cupcake liners make sure you grease the inside of the muffin molds.
  • Always start with the lowest cooking time recommended and watch for doneness from there.
  • Allow the muffins to cool in the pan for 2-5 minutes and then place the muffins on a cooling rack. This helps your muffins from getting, what is called in baking circles, “soggy bottoms”!

top view of muffins with a single muffin peeled off the muffins paper cup

 

Other delicious muffin recipes

 

3 blueberry muffins stacked on top of each other

If you tried this Gluten-Free Lemon Blueberry Muffin recipe, we would love to hear from you in the comments section below. Please let us know what you think of this recipe if you make it. Also, don’t forget to share it with friends and family on social media.

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side view of muffin with a bite taken from it and hand holding it

top view of muffins with side of fresh blueberries in a bowl

Lemon Blueberry Muffins

Perfectly light and fluffy muffins made with gluten-free flour, coconut flour, maple syrup, coconut milk, fresh blueberries, and lemon zest.
5 from 6 votes
Print Pin Rate
Course: Snack
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 170kcal
Author: Rena

Ingredients

Wet ingredients:

  • 4 large Eggs
  • 1/2 cup Coconut milk canned
  • 1/3 cup Maple syrup
  • 1/4 cup Fresh lemon juice
  • 1 tbsp Lemon zest
  • 3 tbsp Coconut oil melted and cooled
  • 1 tsp Vanilla extract

Dry ingredients:

  • 1/2 cup Coconut flour
  • 1/2 cup Gluten-free flour blend
  • 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 1/8 tsp Salt

Add-in:

  • 3/4 cup Fresh blueberries

Instructions

  • Preheat the oven to 350 degrees F and line a 12 cup muffin tray with muffin liners.
  • In a large mixing bowl, combine coconut flour, flour blend, baking soda, and salt.
  • Place the milk in a blender and blend until smooth. Add in the eggs, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract. Continue to blend for about 15 seconds, until combined.
  • Pour this mixture over the dry ingredients and using a silicone spatula, gently mix until incorporated. Fold in the blueberries.
  • Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
  • Remove from the oven and let cool at room temperature. Enjoy!

Notes

  • You can use fresh or frozen blueberries in this gluten-free blueberry muffin recipe.
  •  Use cupcake liners to keep the muffins from sticking to the pan. If you don't have cupcake liners make sure you grease the inside of the muffin molds.
  • Always start with the lowest cooking time recommended and watch for doneness from there.
  • Allow the muffins to cool in the pan for 2-5 minutes and then place the muffins on a cooling rack. This helps your muffins from getting, what is called in baking circles, “soggy bottoms”!
 

Nutrition

Calories: 170kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 149mg | Potassium: 79mg | Fiber: 3g | Sugar: 8g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg
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Reader Interactions

Comments

  1. Alexandra says

    Hi! I wanted to substitute the gluten free flour, I seen a comment where you can use oat flour, can I just use double the almond flour or coconut flour or does it have to be a third different flour? Thank you!

    • Rena says

      You can double up on the almond flour, use only 2 tbsp of oil. If you add more coconut flour you will need more eggs

  2. Monsoon says

    5 stars
    These look fabulous. Sadly, we can’t have almonds, does anyone think another flour or more of one already in the recipe would work?

  3. Jess says

    So delicious! I’m assuming the almond flour goes in at the same time as the other flours; but turned out great for me!

  4. micky buono says

    5 stars
    These are YUMMY & NOT AT ALL DRY (sorry, I hate using the “M” adjective)!!
    I topped them with some fine shredded coconut flakes, for a smidge of crunchy texture and also made a dozen “mini” muffins, that are are great pop-in-your-mouth snack!

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