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Irresistible Gluten-Free Lemon Blueberry Muffins in 30 Min

Gluten-Free Lemon Blueberry Muffins
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Soft and fluffy gluten-free muffins packed with fresh blueberries and a hint of lemon.

Ingredients

Scale
  • 2 cups gluten-free flour blend
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy)
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with liners.
  2. Whisk together flour, sugar, baking powder, and salt in a bowl.
  3. In another bowl, mix melted butter, eggs, milk, vanilla, and lemon zest.
  4. Combine wet and dry ingredients until just mixed. Fold in blueberries.
  5. Spoon batter into muffin cups, filling each 2/3 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Store in an airtight container for up to 3 days.
  • For best texture, use a gluten-free flour blend with xanthan gum.
  • Frozen blueberries can replace fresh—do not thaw before using.

Nutrition

Find it online: https://bibodo.com/gluten-free-lemon-blueberry-muffins-recipe/