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 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.
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!
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.
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”!
Other delicious muffin recipes
- Healthy Pumpkin Muffins
- Paleo Lemon Poppy Seed Muffins
- Baked Oatmeal Protein Muffins
- Apple Cinnamon Muffins
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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Lemon Blueberry Muffins
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!
Video
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”!
JT says
Can I use almond milk instead of canned coconut milk?
Rena Awada says
Yes should be fine
Kim K says
What would the baking time be for mini muffins?
Rena says
Depends on the muffins and oven. I say check then in 15 minutes? best way to check doneness is to insert toothpick until it comes out clean
Dominique says
What type of gluten free flour blend did you use?
Rena says
I would have to check. It says gluten-free on it but I didn’t check
Megan Evans says
Was there xanthan gum in the GF AP flour you used? Thanks. 🙂
Rena says
I don’t believe so.
Mariana Valdez says
I made these with my son. They were delicious, very light and not too sweet! Will definitely be making them again. Thanks for sharing the recipe!
Rena says
So glad you guys loved it. Thanks
Deanna Brandau says
Can these be made with egg replacer?
Rena says
Hi there. I am really not sure. I would have to test it out myself first
Mads says
Hi Rena,
How long can they last in the refrigerator?
Rena says
Wrap or store in a container for 5-7 days
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
Monsoon says
These look fabulous. Sadly, we can’t have almonds, does anyone think another flour or more of one already in the recipe would work?
Rena says
Just use any other flour
Yen says
What can be substituted for the gluten free flour blend?
Rena says
Hi, Yen. Any flour. So all-purpose, whole wheat, or oat flour.
Jenny says
My family and I, love it! So delicious!! Thanks for the amazing recipe.
Can I use donuts molds instead muffins molds?
Thanks in advance
Rena says
Thanks, Jenny. Yes you can
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!
Rena says
So glad you liked it!
micky buono says
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!
Rena says
The coconut sounds amazing! Glad you liked it.
Sabrina says
Hi. Can I use one type of flour, instead of 3 types (Only use ap flour or almond flour for example)
Rena says
Hi there. Yes, you can. But keep in mind if you arent using coconut flour, for example, you will need two eggs. if you skip the almond flour 3 eggs. if using any other flour 1 egg is enough. But I really would need to test this out with fewer eggs since the wet consistency will be less. So you need to make up for it with a bit of almond milk till you have the right consistency. Watch the video to have an idea.