Easy Gluten-Free Lemon Blueberry Muffins

There’s just something so cozy about a fresh batch of blueberry muffins, isn’t there? These muffins can easily be made gluten-free and/or dairy free with the recipe, or you can use traditional flour or whole milk depending on what you need.

I’m a big fan of baking with coconut sugar because it’s lower on the glycemic index. That just means it doesn’t spike your blood sugar in the same way traditional table sugar will! You can read more on the nutritional benefits of coconut sugar in this study.

Either sugar can be swapped with honey as well. The rule of thumb here is using a quarter of the called for measurement, so 1/4 cup of honey in place of 1 cup of sugar. Whichever sweetener you choose, these blueberry muffins are the perfect amount of lemon zest and make your home smell amazing!

Looking for more fun nutrition info and delicious recipes? You can find it all here.

Yield: 12

Lemon Blueberry Muffins

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Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• ½ cup unsalted butter, room temperature
• Zest of 1 lemon
• 1 cup + 1 tablespoon coconut sugar
• 1 egg, room temperature
• 1 teaspoon vanilla
• 2 ¼ cups gluten-free flour, we use Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 2 teaspoons aluminum-free baking powder
• 1 ½ teaspoons kosher salt
• 2 cups fresh or frozen blueberries
• 2 cups fresh or frozen blueberries
• ½ cup milk or oat milk
• ½ cup milk or oat milk

Instructions

1. Heat the oven to 375 degrees F and grease a 12 cup muffin tin with coconut oil spray or butter. In a large mixing bowl, cream the room temperature butter with the lemon zest and 1 cup of coconut sugar until it’s light and fluffy.
2. Add the egg and vanilla to the mixture; beat until they’re combined.
3. In a small bowl, toss the blueberries with ¼ cup of flour.
4. In a separate medium sized bowl, whisk together 2 cups of flour, baking powder, and salt.
5. Slowly add the flour mixture to the liquid batter a little at a time along with the milk. Gently fold in the blueberries until they’re mixed in.
6. Scoop the batter evenly into the muffin tin and sprinkle with the tablespoon of sugar if desired. Bake for 20 minutes and check with a toothpick for doneness.
7. Let muffins cool for 5-7 minutes before serving. Enjoy!

Notes

Organic ingredients are best when possible. I recommend using coconut sugar because it's lower on the glycemic index, so it doesn't spike your blood sugar compared with traditional processed table sugar. If you want to use raw honey in place of sugar for this recipe, you'll only need 1/4 cup of honey.

You can also easily make this recipe dairy free by using oat milk instead of whole milk.

Recommended Products

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  Gluten-Free Baking Flour

Can I freeze muffins?

Yes! Muffins are perfect for making in bigger batches and freezing to reheat later. This is a great option if you have a baby coming soon and want some meals prepped ahead of time! Muffins can be stored in the freezer for up to three months when covered and sealed correctly.

You can find more freezable meal ideas in this post too.

If you try this recipe and feel like sharing, please tag me over on Instagram at @naturalish.mama and use the hashtag #naturalishmama. I’d love to hear from you in my DM’s!

xx Alyssa

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