How to Make Gluten-Free Blueberry Muffins with Lemon Zest

Simple Summary

These gluten-free blueberry muffins are bursting with fresh blueberries and brightened with lemon zest, offering a delightful breakfast or snack option for those avoiding gluten.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 muffins
• Difficulty: Beginner

Ingredients

• 2 cups gluten-free all-purpose flour blend
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 2 teaspoons vanilla extract
• Zest of 1 lemon
• 1 1/2 cups fresh blueberries
• 2 tablespoons coarse sugar (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

4. Beat in the eggs one at a time, then add the milk, vanilla extract, and lemon zest. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

6. Gently fold in the blueberries, reserving a few for topping if desired.

7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

8. If using, sprinkle the tops with coarse sugar and place a few reserved blueberries on top of each muffin.

9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

10. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Chef's Notes

• For best results, bring all refrigerated ingredients to room temperature before starting.
• If using frozen blueberries, do not thaw them before adding to the batter to prevent color bleeding.
• To ensure your muffins are truly gluten-free, check that all ingredients, including baking powder and vanilla extract, are certified gluten-free.
• For a dairy-free version, use plant-based butter and milk alternatives.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutritional Info

Per muffin (approximate): 220 calories, 3g protein, 9g fat, 33g carbohydrates, 2g fiber. These muffins are a good source of vitamin C from the blueberries and lemon zest, and provide antioxidants that support overall health.

Serving Suggestions

Serve these muffins warm with a pat of butter or cream cheese for breakfast. They pair wonderfully with a hot cup of coffee or tea. For a special brunch, present them on a tiered platter alongside fresh fruit and yogurt parfaits. These muffins also make a great addition to lunchboxes or as an afternoon snack with a glass of cold milk.