Gluten-Free Lemon Blueberry Muffins

Brighten your mornings with these irresistible Gluten-Free Lemon Blueberry Muffins, a delightful blend of zesty citrus and juicy bursts of fresh blueberries. Perfectly moist and fluffy, these muffins are crafted with gluten-free all-purpose flour, ensuring they’re suitable for those with dietary restrictions while maintaining a tender crumb. The combination of tangy lemon zest and buttermilk creates a refreshing flavor profile, complemented by a touch of vanilla for subtle sweetness. Each bite is a balance of sweetness and tartness, thanks to the juicy blueberries folded gently into the batter. Quick and easy to prepare in just 35 minutes, this recipe is ideal for breakfast, snacks, or even dessert. Serve warm from the oven or at room temperature for a gluten-free treat that's as wholesome as it is delicious.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.75 cup Granulated sugar
• 0.5 cup Unsalted butter, melted
• 2 large Eggs
• 1 teaspoon Vanilla extract
• 1 tablespoon Lemon zest
• 0.25 cup Lemon juice
• 0.5 cup Buttermilk
• 1.5 cups Fresh blueberries
• 1 tablespoon Gluten-free flour (for tossing blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.

Step 2

In a medium-sized bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat the granulated sugar and melted butter together until well combined.

Step 4

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, lemon zest, and lemon juice.

Step 5

Gently fold in the dry ingredients and the buttermilk alternately, starting and ending with the dry ingredients until just combined. Do not over mix.

Step 6

In a small bowl, toss the blueberries with 1 tablespoon of gluten-free flour. Gently fold the blueberries into the batter.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Enjoy the muffins warm or at room temperature.

Nutrition Facts

Serving size	(1043.0g)

Amount per serving	% Daily Value*
Calories	2713.4

Total Fat 113.6g	0%
Saturated Fat 66.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 643.8mg	0%
Sodium 2403.2mg	0%
Total Carbohydrate 415.9g	0%
Dietary Fiber 12.9g	0%
Total Sugars 181.8g
Protein 25.6g	0%

Vitamin D 145.4IU	0%
Calcium 280.5mg	0%
Iron 4.0mg	0%
Potassium 601.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 3.7%

Carbs: 59.7%