Go Back
Print

Easy Gluten-Free Lemon Blueberry Muffins Bursting with Zesty Flavor

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 210
These delightful gluten-free muffins combine the tang of fresh lemon with juicy blueberries for a perfect breakfast or snack.

Ingredients

Dry Ingredients

  • 2 cups gluten-free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup plain yogurt
  • 1/4 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh blueberries
  • 2 tablespoons turbinado sugar (for topping)

Instructions 

  • Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  • In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, and salt.
  • In another bowl, combine wet ingredients: sugar, eggs, yogurt, oil, lemon juice, lemon zest, and vanilla.
  • Mix wet ingredients into dry ingredients until just combined, then fold in blueberries.
  • Divide batter among muffin cups, sprinkle tops with turbinado sugar, and bake for 20 minutes.

Notes

For extra lemon flavor, add more lemon zest or juice as desired.
Calories: 210kcal
Cost: $12
Course: Breakfast
Cuisine: American
Keyword: Blueberry, gluten free, Lemon