These gluten free lemon blueberry muffins are bright, fresh, and full of flavor in every bite. The recipe yields soft, moist muffins with a tender crumb and a balanced hit of citrus and sweet berries. They’re simple to make and perfect for busy mornings, weekend baking, or a quick snack any time of day.
If you want the best gluten free lemon blueberry muffins, this easy homemade version is tender, fluffy, and dependable — ideal for everyday baking and for sharing with family and friends.
Serve these muffins as a bright morning treat, a portable breakfast, or a simple afternoon pick-me-up. The lemon keeps them refreshing while the blueberries add moist pockets of sweetness.
Whether you call them gluten free lemon blueberry muffins, lemon and blueberry muffins, or just your new favorite muffin, they’re straightforward to prepare and delicious to eat.
Store extras in an airtight container and enjoy through the week, or freeze for longer storage — instructions are included below.
Ingredients
- 2 cups gluten free all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup Greek yogurt
- ½ cup milk
- 2 large eggs
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 ½ cups blueberries (fresh or frozen)
Instructions
Preheat the oven to 350°F (175°C). This recipe makes 12 muffins. For best rise and even baking, use two muffin pans with six liners in each pan so there’s space for the tops to expand and air to circulate.
In a large bowl, whisk together the gluten free flour, baking powder, salt, and baking soda. Set the dry mix aside.
In a separate bowl, whisk the melted butter and granulated sugar until combined. Add the Greek yogurt, milk, eggs, lemon juice, lemon zest, and vanilla extract. Stir or mix just until the wet ingredients are smooth and combined.
Gently fold the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing — stirring too vigorously can make the muffins dense. Once the batter is mostly combined, fold in the blueberries using a spatula so they’re distributed evenly without crushing them.
Divide the batter evenly among the 12 muffin liners, filling each about two-thirds full. This gives the muffins room to rise without spilling over.
Bake at 350°F for 25–30 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. If using frozen blueberries, you may need an extra 1–2 minutes of baking time.
Remove the muffins from the oven and let them cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Cooling allows the crumb to set and prevents sogginess in storage.
To store: once completely cooled, place the muffins in an airtight container and keep them at room temperature for up to 3 days. For longer storage, freeze in a sealed container or freezer bag for up to 3 months; thaw at room temperature or gently reheat in the microwave.
Supplies
- Two 6-cup muffin pans (or one 12-cup pan, but allow for crowding)
- Muffin liners
- Large mixing bowl and a smaller bowl for wet ingredients
- Whisk and rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Toothpick for doneness testing
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Gluten Free Lemon Blueberry Muffins
- Author: Elaine VanVleck
- Total Time: 45 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
These muffins combine bright lemon and juicy blueberries in a tender, gluten free batter. The Greek yogurt keeps the crumb moist, while the lemon zest and juice add fresh citrus notes that complement the berries. They’re ideal for packing into lunches, serving at brunch, or enjoying warm with a cup of coffee.
Ingredients (with quantities)
- 2 cups gluten free all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup Greek yogurt
- ½ cup milk
- 2 large eggs
- ¼ cup lemon juice
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 ½ cups blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F (175°C). Prepare muffin pans and liners.
- Whisk dry ingredients together in a large bowl: flour, baking powder, salt, baking soda.
- In a separate bowl, combine melted butter and sugar. Add yogurt, milk, eggs, lemon juice, lemon zest, and vanilla; mix until just combined.
- Fold dry ingredients into wet ingredients until just combined, then gently fold in blueberries.
- Divide batter evenly among 12 liners and bake 25–30 minutes until lightly golden and a toothpick comes out clean.
- Cool in pan briefly, then transfer to a rack to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: Gluten Free
Top Tip
For higher, well-shaped tops, bake the muffins in two pans with space around each cup instead of crowding a single pan. This improves air circulation and gives the muffins room to rise. Also, avoid overmixing the batter; stir until the dry ingredients are just incorporated.
Didn’t find the answer you’re looking for?
If you have questions about substitutions, baking times, or storage, try adjusting a small test batch first. Common swaps include using dairy-free yogurt and non-dairy milk to make these dairy-free as well as gluten free — results can vary slightly, so test one or two muffins before baking the full batch.
Frequently Asked Questions
The key is not overmixing and baking only until done. Using yogurt in the batter adds moisture and a tender crumb. Cool the muffins completely before storing to avoid condensation inside the container.
Yes. Store completely cooled muffins in an airtight container at room temperature for up to three days, or freeze for longer storage. Thaw at room temperature or warm briefly before serving.
