Summer mornings have a relaxed, easygoing feel even if you still work through the season. I love starting the day like it’s a weekend with a fresh batch of homemade muffins—these gluten free lemon blueberry muffins are a perfect choice. Tender and moist, they get bright lemon flavor from both zest and juice, and fresh blueberries add juicy bursts in every bite.
If you want more breakfast ideas, check the collection of favorite gluten free muffin recipes for a variety of flavors and textures to enjoy all week long.
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Why You’ll Love These Muffins
- Quick and easy to make from scratch with no mixer required.
- Bright lemon flavor from both lemon zest and lemon juice.
- Gluten free and dairy free when made with non-dairy milk and vegan butter.
Ingredients
- Gluten Free 1-to-1 Flour – use a blend with xanthan gum; weigh for best results.
- Baking Powder – to keep muffins light and fluffy.
- Sugar
- Salt
- Lemon Zest & Lemon Juice – zest and juice from one lemon split between batter and optional streusel.
- Egg – one egg gives structure and lift.
- Oil – a light-flavored oil such as olive oil or another neutral oil.
- Non-Dairy Milk – unsweetened coconut or oat milk work well; regular milk can be used if not dairy free.
- Blueberries – fresh are recommended; frozen may be substituted.
The lemon streusel topping is optional; it requires gluten free flour, sugar, vegan butter and lemon zest. See the recipe card for exact quantities.
How to Make Blueberry Lemon Muffins
These muffins are made using the classic muffin method—dry and wet ingredients mixed separately and gently folded together. No mixer is needed.
STEP 1: Whisk the gluten free flour, baking powder, salt, sugar and lemon zest together in a large bowl.
STEP 2: In a separate bowl, whisk the egg until frothy to incorporate air.
STEP 3: Add oil, milk and lemon juice to the beaten egg and whisk until smooth.
STEP 4: Pour wet ingredients into the dry and fold together with a spatula about 10 strokes—don’t overmix.
STEP 5: Fold in fresh blueberries about five strokes to distribute them evenly.
STEP 6: Portion batter into a lined muffin tin, top with reserved blueberries and optional lemon streusel, then bake until set and the tops spring back.
How to Make a Perfect Lemon Crumble Topping
The lemon crumble is optional but easy to make and adds a bright, crunchy finish. Omit it if you prefer fewer calories or less sugar—the muffins are still delicious.
To make the crumble:
- Rub lemon zest into sugar to release the oils.
- Stir in flour and melted vegan butter until combined.
- Sprinkle over the muffins before baking.
Recipe FAQs
What is the secret to making moist muffins?
Why do my muffins come out flat?
How do you store leftover lemon blueberry muffins?
Can I freeze these muffins?
If you’re looking for more blueberry ideas, check out these great recipes!
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Gluten Free Pecan Blueberry Scones
-
Gluten Free Blueberry Cake
-
Gluten Free Blueberry Muffins
-
Gluten Free Blueberry Coconut Granola
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Lemon Blueberry Muffins
Ingredients
For the lemon streusel topping
- ⅓ Cup Gluten Free 1-to-1 Flour Blend
- 2 Tablespoon Sugar
- 2 Tablespoon Vegan Butter, melted
- ½ teaspoon Lemon Zest
For the muffins
- 1 C + 2 Tbsp Gluten Free 1-to-1 Flour Blend
- 1 ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ Cup Sugar
- 2 teaspoon Lemon Zest
- 1 Egg
- 3 Tablespoon Olive Oil (or other light oil)
- 6 Tablespoon Non-Dairy Milk (or regular milk)
- 2 Tablespoon Lemon Juice
- ¾ Cup Fresh Blueberries
Instructions
For the lemon streusel topping
- Combine sugar and lemon zest, rubbing the zest into the sugar to release oils. Add flour and melted butter; mix until combined and set aside.
For the muffins
- Preheat oven to 375°F (190°C). In a large bowl, whisk dry ingredients together until well mixed.
- In a separate bowl whisk the egg until frothy. Add oil, milk and lemon juice and whisk to combine.
- Pour wet ingredients into dry and fold about 10 times with a spatula. Fold in blueberries, reserving a few for the top, then fold about five more strokes.
- Divide batter into 6 lined muffin cups, nearly filling each. Top with reserved blueberries and streusel if using.
- Let batter rest while the oven finishes preheating. Bake 28 minutes or until tops spring back when gently pressed.
- Cool in the pan 10 minutes, then remove and serve.
Notes
Storage: Store leftover muffins in an airtight container in the refrigerator for 3–4 days.