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gluten-free lemon blueberry muffins - featured image

Gluten-Free Lemon Blueberry Muffins: Best Fluffy Recipe

  • Author: Nora Winslow
  • Total Time: 30 minutes
  • Yield: 12 servings 1x

Description

These gluten-free lemon blueberry muffins are fluffy, moist, and bursting with bright citrus flavor. Made with almond flour and tapioca starch, they offer a bakery-style texture without the gluten, making them a perfect treat for any time of day.

Ingredients

Scale
  • 2 cups (200g) blanched super-fine almond flour
  • ¼ cup (30g) tapioca starch
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and cooled
  • ½ cup (120g) plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1½ cups (225g) fresh or frozen blueberries
  • 1 teaspoon tapioca starch (for tossing blueberries)
  • Optional Glaze: ½ cup (60g) confectioners’ sugar
  • Optional Glaze: 1-2 tablespoons lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together almond flour, tapioca starch, baking powder, and salt until no clumps remain.
  3. In a large bowl, whisk eggs and sugar until frothy. Add melted butter, Greek yogurt, lemon juice, and lemon zest; whisk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Toss blueberries in 1 teaspoon of tapioca starch to prevent sinking, then gently fold them into the batter.
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Bake for 20-22 minutes until tops are golden brown and a toothpick inserted comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. If using glaze, mix confectioners’ sugar and lemon juice, then drizzle over cooled muffins.

Notes

Use blanched super-fine almond flour for best texture. Frozen blueberries work better than fresh as they release less juice and stay suspended. Do not overmix the batter to avoid tough muffins. Ensure baking powder is fresh for proper rising. Store in an airtight container for up to 4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 9
  • Sodium: 120
  • Fat: 14
  • Saturated Fat: 3
  • Carbohydrates: 12
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, lemon blueberry muffins, almond flour, fluffy muffins, healthy breakfast, dairy-free option, nut-free alternative

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Find it online: https://gentlerecipes.com/gluten-free-lemon-blueberry-muffins-best-fluffy-recipe/