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Gluten-Free Baking

Gluten-Free Lemon Blueberry Muffins

By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Jun 30, 2026
American 30 mins glutenfreedairyfreeoptionsbakingeasyfamilyfriendlyquickrecipesholidayclassicseasonalsnackbreakfastholidayclassicfreezable

Gluten-Free Lemon Blueberry Muffins with measured ingredients, 30-minute timing, 12-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Gluten-Free Lemon Blueberry Muffins
Prep 10 min
Cook 20 min
Total 30 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook20 min
Total30 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of 2 medium lemons
  • 3/4 cup unsweetened almond milk (or any dairy-free milk)
  • 1/3 cup neutral oil (such as vegetable or canola oil)
  • 2 large eggs (or 2 flax eggs for vegan option)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Measured gluten-free ingredients for FreeFlourish lemon blueberry muffins
Measured gluten-free ingredients for FreeFlourish lemon blueberry muffins

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
  3. In a separate medium bowl, whisk together the almond milk, oil, eggs (or flax eggs), lemon juice, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. Avoid overmixing to keep muffins tender.
  5. Carefully fold in the blueberries, distributing them evenly throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Lemon blueberry gluten-free muffin batter scooped into a lined muffin tin for FreeFlourish
Lemon blueberry gluten-free muffin batter scooped into a lined muffin tin for FreeFlourish

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Add a paper towel to the container to absorb extra moisture.

Freeze muffins for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven or microwave before serving.

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