Buttery, bursting with blueberries, and finished with a little lemon.
There's something about a homemade blueberry muffin that never gets old. Especially when it's warm from the oven, filled with juicy blueberries, and topped with a little crunchy sugar.
These gluten-free blueberry lemon muffins are soft, buttery, and full of fresh flavor. The lemon adds just the right amount of brightness without overpowering the blueberries, while a sprinkle of turbinado sugar gives the tops that bakery-style finish.
Made with Bob's Red Mill Gluten Free 1-to-1 Baking Flour, they're a family favorite that just happens to be gluten-free. Perfect for slow weekend mornings, lunchboxes, or an afternoon treat.
Gluten-Free Blueberry Lemon Muffins
Yield: 12 muffins
Prep Time: 25 minutes
Bake Time: Approximately 30 minutes
Ingredients
2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1¼ cups granulated sugar
2 large eggs
½ cup buttermilk
Juice of 1 lemon
Zest of ½ lemon, or more to taste
1½ cups fresh or frozen blueberries
1 tablespoon turbinado sugar, for topping
Instructions
Preheat the oven. Set the oven to 425°F. Grease a 12-cup muffin pan or line with paper liners.
Mix the dry ingredients. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the lemon juice and zest.
Combine the batter. Gradually mix in half of the dry ingredients, followed by the buttermilk. Add the remaining flour mixture and mix until just combined.
Add the blueberries. Gently fold in the blueberries, taking care not to crush them.
Fill the muffin pan. Divide the batter evenly among the 12 muffin cups. Sprinkle each with turbinado sugar for a lightly crunchy, golden top.
Bake. Place the muffins in the oven and immediately reduce the temperature to 375°F. Bake for approximately 30 minutes, or until golden brown and a toothpick inserted into the center comes out without wet batter.
Cool and enjoy. Let the muffins rest in the pan for 5 minutes before transferring to a wire rack.
A Few Tips
Fresh or frozen blueberries: Both work beautifully. If using frozen, add them straight from the freezer without thawing.
Extra lemon flavor: Add a little more zest for a brighter citrus flavor.
That bakery-style top: Don't skip the turbinado sugar. It adds the perfect little crunch.
Make ahead: Store in an airtight container for up to 2 days at room temperature, or freeze for longer storage.
The Good Without
A warm blueberry muffin, a cup of coffee, and a slow morning. Sometimes the simplest things really are the best.
And the best part? Everyone at the table can enjoy these, gluten-free or not.
Adapted from Bob's Red Mill Gluten-Free Blueberry Muffins.
