Blueberry Lemon Muffins (Gluten-Free)

Good morning, sunshine! My Blueberry Lemon Muffins are a ray of sunshine! They are bright, sweet yet slightly tart, oh-so delicious and gluten-free! Whether you enjoy them for breakfast, brunch, as a snack or for dessert, they will brighten your day!

My Blueberry Lemon Muffin recipe calls for, you guessed it, blueberries and lemons. These two fruits combine to create the most delicious and exciting bite! The sweetness of the blueberries balances the tartness and vibrancy of lemon zest and juice. The batter consists of flour, baking powder, sugar, eggs, butter and oil, which create the lightest and fluffiest muffins. Vanilla, lemon juice and zest and fresh blueberries infuse these muffins with tons of big and bold flavours and texture, making these sweet treats irresistibly good!

If you’ve made muffins at home and can’t seem to achieve that bakery-style signature muffin top, then I’m here to show you how to do just that! Simply start with a hot-hot oven, specifically 425F, and bake your muffins for a few minutes. You’ll notice that the muffin tops begin to rise and slightly expand. Next, without opening the oven door, reduce the oven temperature to 350F and bake your muffins until light, fluffy and perfectly cooked through. It really couldn’t be easier than that! So, if you’re looking to satisfying that sweet tooth craving, then you’ll have to give my Blueberry Lemon Muffins (Gluten-Free) a try! So, let me show you how it’s done! Grab a spoon and come and cook with me! Happy Baking!

For more fun and exciting gluten-free recipes, check out my Homemade Gluten-Free Brownies, Gluten-Free Chocolate Chip Cookies and Basque Cheesecake recipes!

Prep Time: 10 minutes

Cook Time: 25 - 27 minutes

Total Time: 35 - 37 minutes

Makes: 12 muffins

Ingredients:

• 2 cups all-purpose gluten-free flour (I use Cup4Cup Gluten-Free Multipurpose Flour)

• 2 tsp baking powder 

• 1/4 tsp kosher salt 

• 1 cup granulated sugar plus 1/2 Tbsp as a topping

• 1/4 cup unsalted butter, at room temperature (58g)

• 2 tsp lemon zest (approx. 2 medium lemons)

• 1 1/2 tsp vanilla extract

• 2 large eggs, at room temperature 

• 1/2 cup whole milk

• 1/4 cup avocado oil (See Notes below)

• 1/4 cup lemon juice (approx. 1 1/2 medium lemons)

• 2 cups (1 pint) fresh blueberries

• An additional ¼ cup of blueberries (optional), as a topping

  
  

Instructions:

1. Preheat the oven to 425F and line a standard 12-cup muffin pan with paper cupcake liners. 

2. Rinse the blueberries, pat them dry with a paper or tea towel and set aside.

3. To a medium mixing bowl, add the flour, baking powder and salt and whisk until fully incorporated. Set aside.

4. To a large mixing bowl, add the sugar, butter, lemon zest and vanilla and using a handheld or stand mixer, beat on high speed for 5 minutes or until light and fluffy. Then, add the eggs and beat until fully incorporated. 

5. To the butter mixture, add the milk, avocado oil, lemon juice and flour mixture and whisk until just combined.

6. Fold in the blueberries and divide the muffin batter equally amongst the 12 muffin cups. Top the muffin batter with the remaining ¼ cup of blueberries, pressing them in ever so slightly, and sprinkle the remaining 1/2 Tbsp of sugar over top.

7. Bake the muffins at 425F for 7 minutes and then, without opening the oven door, reduce the temperature to 350F and bake for an additional 18 - 20 minutes or until a toothpick inserted comes out clean. 

8. Remove the muffins from the oven and let them cool in the muffin tray for 15 minutes. Then, transfer the muffins to a baking rack to fully cool. Serve and enjoy!

Notes:

1. Substituting the Oil: If you don't have avocado oil in your pantry, you can simply substitute it with another neutral oil, such as sunflower or vegetable oil. Either option works beautifully in this recipe. 

2. Fresh versus Frozen: Frozen and fresh fruits can often be used interchangeably in baking. However, for the purpose of this recipe, skip the frozen blueberries and go with fresh! Frozen blueberries may bleed and discolour the muffin batter, turning it bluish green in colour. When adding fresh blueberries to your batter, gently fold them in using a large spoon or spatula. This will help keep the blueberries intact and juicy once baked. 

3. Filling the Muffin Liners: To ensure equal distribution of the muffin batter and a consistent bake time, use an ice cream scoop to portion out the batter. 

4. A Change in Baking Temperature Makes All the Difference: At the onset of the baking process, baking the muffins at a higher temperature gives the muffin tops a little lift. Reducing the temperature for the remainder of the baking time allows the muffins to fully cook without drying them out.