Nana's Gluten Free Lemon Blueberry Muffins

5 from 13 votes

Nana's Gluten Free Lemon Blueberry Muffins

This is possibly the best gluten free muffin I've ever tasted. A bakery style blueberry muffin, made with lemon zest and juice for a lovely citrus flavor.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings muffins

Calories 298kcal

Author Lise Sullivan Ode

Ingredients

1 ½ cups my favorite gluten free flour blend (see notes below) or use store bought such as Bob's Red Mill
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
5 tablespoons unsalted butter, melted use vegan butter if you can't have dairy
2 large eggs room temperature
⅓ cup almond milk
1 large lemon zested and juiced
1 cup blueberries
1 Tablespoon sugar stir into blueberries before adding to batter

Instructions

Preheat oven to 400°F. Line a 6-cup muffin pan with cupcake liners. Set aside. (Note: I used "Tulip" cupcake liners which I found at my local grocery store, Kroger. They are also available online. It's important to use these liners if you want your muffins to rise up as shown in the photos in this post. Otherwise, if you use regular cupcake liners, they won't rise up as much but still taste delicious. You can get about 8-10 smaller muffins if you use standard sized cupcake liners.)
Place the dry ingredients in a large bowl and stir to combine. (For the gluten free flour, use my favorite gluten free flour blend recipe - see notes below - or you could also use store bought such as Bob's Red Mill.) Set aside.
In a medium bowl, stir together the milk and lemon juice. Add the beaten eggs and stir to combine. Pour into flour mixture. Add melted butter and mix until combined. Fold in the blueberries, sugar, and lemon zest. Pour the batter into the prepared muffin pan. Bake for 25-30 minutes. Makes 6 over-sized muffins or 8-10 standard sized muffins.

Video

Notes

Note: Here is the recipe for My Favorite Homemade Gluten-free Flour Blend: 4 c. brown rice flour (520 g.); ⅔ c. tapioca flour (84 g.); 1 c. arrowroot flour (120 g.); 2 tsp. xantham gum (7 g.)

Nutrition