Blueberry Lemon Muffins {gluten free}
Santa brought my daughter the game Candyland for Christmas. It was really fun the first week, but ever since then I’ve had the sudden urge to hide it, burn it or stab Lord Licorice in the face. Yes, I know the names of all the characters.
How do you know the names of the characters, Lauren?
Great question. Thanks for asking! Everyday, Gordon or myself is requested to play Candyland by a certain unwavering child. And one game is never enough. Usually, it’s like 5 rounds. When I say we’ve played for hours, I mean HOURS. There is no over exaggerating. She cannot and will not get bored {which in the long run is a good thing} but still! And we have other games too. They just aren’t as fun….or something.
So besides making dinners, gluten free treats and showering, that’s what I’ve done for the month of January. Exciting, I know.
Anyways, I am a muffin lover. They have to be really really bad for me to not like them. I wasn’t sure if the gluten free muffin was going to be successful, but after making these cinnamon rolls, I had high hopes…and boy was I right! Gluten free flours are great for baking because no matter how much you stir them, no gluten will develop leaving the finished product really tender. I honestly could not tell the difference between the original recipe and this adapted gluten free version and neither could my husband. So needless to say these didn’t last long at all. Plus we LOVE blueberry muffins with a bunch of lemon mixed in! It’s one of my favorite combinations EVER. Lemon lover right here, yo.
And sorry–no step by step photos today 
But, I promise they are super easy to throw together.
If you’re not into blueberries, try a different berry or omit them all together. Or if you’re feeling adventurous, add in mini chocolate chips and orange zest! Makes for a great basic muffin recipe to adapt how you like. Mmm…
Blueberry Lemon Muffins {gluten free}
Tender, moist and sweet, these muffins make a perfect grab and go breakfast or snack. Easily adaptable to be gluten free or not. Either way is delicious!
Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
6 tablespoons softened butter
3/4 cup granulated sugar
1 large egg
3/4 teaspoon vanilla
1/2 cup sour cream
2 tablespoons milk
1/2 teaspoon lemon extract/flavoring
1 lemon, zested
1 1/4 cups gluten free flour blend {such as Pamela's}
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries
for the topping-
1/4 cup granulated sugar
1 lemon, zested
pinch cinnamon
Directions:
Preheat oven to 350 degrees. Line muffin tin with 12 paper liners and set aside.
In large bowl, whip butter and sugar together until light and fluffy. Stir in egg, vanilla, sour cream, milk, lemon flavoring and lemon zest. Scrape sides and whip again. Slowly incorporate all dry ingredients, then stir in blueberries. Spoon into prepared muffin tins. In a small bowl stir sugar, lemon zest and cinnamon together and sprinkle overtop muffin batter. Bake 20 minutes or until edges are golden brown and toothpick comes out clean when inserted. Cool 5 minutes and serve warm. Or, cool to room temperature and store in airtight containers for up to 4 days.
Slightly adapted from this recipe.
You are so right about the combination of blueberry and lemon. It’s one of my favorites, too.
And what better way to wake up in the morning and find a delicious muffin waiting for you.
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I love the flavors going on here- blueberry and lemon are wonderful together!
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I love the idea of using lemon and blueberry together– these look delicious!
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these look so good girl! And gluten free! YAY
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Love, LOve, LOVE blueberry muffins with lemon. Saving to Ziplist & making this weekend. Thanks!
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These look so delicious!
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These look amazing! Can’t wait to try them.
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Is it ok to omit the sour cream from this recipe? My son has to be gluten/dairy/egg free. Thanks.
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Yes I agree blueberry and lemon make a great team! I never thought about the softness of gluten- free flours. You’ve inspired me to play more w flour. Thx!
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I love the photos and the muffins look very tasty. I will try this recipe soon. I have not tried lemon and blueberry together, but I bet it makes a great combination.
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Wow! I would never have known they were gluten free by the look of them. So beautiful!
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Oh these look so yummy! I have made some berry gluten free muffins before on http://www.sweetphi.com, but this recipe look awesome-and I’m obsessed with lemon, so i’ll have to check these out!
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These look amazing!! Blueberry and lemon are so tasty together, and I have to say these do NOT look GF as they are so fluffy and light looking! Thanks for sharing!
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Do you think that it would work with a cornstartch egg? This looks awesome
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I LOVE lemon and I really like blueberry muffins, so I wonder why I’ve never tried this combo?! I need to make these soon.
I’m glad you found the joy that is gluten-free flour blends. It just makes gluten-free baking so much easier!
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I followed the recipe almost exactly, the only thing I changed was I used cultured coconut milk instead of cows milk, and these “boiled over” the cupcake liners. I’ve never had a muffin, GF or traditional, overflow a liner. And it wasn’t just a little bit, about half of the batter flowed out over the top of the liner (I used silicone liners) and ended up on the cookie sheet. B/c so much of the batter overflowed, what was left was very gooey because of so many blueberries without enough batter.
Need to try these once more… can’t even imagine what made them overflow… but 1st shot was a total fail. :/
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FYI, you don’t need to use baking soda or baking powder when you use Pamela’s. it is already in there. Coconut oil is a good substitute for the butter, or ghee. You can also omit the eggs for those intolerant and substitute with flax seed. All good!
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Was so excited to try this recipe and followed it exactly…..it totally bombed! It overflowed all over my oven and what was left in the cups was just blueberries. I’m not sure what happened??? Maybe I’ll try again without the baking soda and powder.
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I tried this recipe, and the first time was a complete failure! They overflowed a little and sunk down a ton in the center. I tried again without the baking soda and baking powder after reading comments here about Pamela’s, and they worked out much better.
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I made these today .. followed the recipe almost exactly (omitted the lemon extract as I didn’t have any) and they turned out beautifully! Light fluffy gorgeous muffins. An absolute keeper recipe!
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