Our incredibly moist Blueberry Muffins are loaded with fresh juicy blueberries sprinkled with a hint of fresh lemon. Plus they puff up perfectly in the cupcake liners for an absolutely irresistible muffin. And the recipe couldn’t be easier!
As an after school snack, grab-and-go breakfast, brunch option, or dinner side, these will disappear quick.
This gluten free, dairy free, and soy free sweet snack is always a good idea to share with your family and friends.
So delicious and easy to make with the winning blueberry and lemon combination, these are a must-bake. You cannot go wrong with this recipe.
Besides the fact they have great flavor, these are great to pack for road trips, flights, or after game snacks on the road.
And notice these basic Blueberry Muffin ingredients below. Using a combination of everyday baking staples, you can make bakery-quality muffins.
blueberry muffin ingredients
- dairy free butter— softened 20 minutes on the countertop. We use the Earth Balance Buttery Sticks brand.
- granulated sugar
- large eggs— room temperature
- fresh lemon juice— using fresh is always best and it enhances the delicious blueberry flavor of these muffins
- lemon zest— this is an optional step, but we won’t skip it. Do you love subtle lemon flavor in recipes? If yes, then don’t skip this ingredient.
- dairy free sour cream— use your favorite go-to sour cream. We have successfully baked with WayFare Foods, Kite Hill, and Tofutti.
- gluten free all-purpose flour— use the spoon and level method. We use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour with xanthan gum in the blend. You can save money buy purchasing it in bulk here.
- xanthan gum— omit if your gluten free all-purpose flour contains this or guar gum
- kosher salt
- baking powder— did you know this loses its potency after the container has been opened for 6 months? We suggest labeling the container with the date when you open it to make sure you are always using fresh powder.
- fresh blueberries— frozen and thawed works too
kitchen gadgets and utensils for this recipe
- stand mixer with a paddle attachment or large bowl with hand mixer
- measuring cups
- citrus juicer— we use our citrus juicer several times a week for dinner and dessert recipes
- muffin tin— use this recipe with a mini muffin tin, traditional size, or jumbo muffin tin
- bakery-style cupcake liners— we love these tulip-style cupcake liners. They work perfectly for baking jumbo size muffins or cupcakes in a traditional-sized muffin pan, and they look just like the liners bakeries use.
- airtight container
frequently asked questions
can frozen blueberries be used
Yes. You need 2 cups of fresh or frozen blueberries for this recipe, plus more for topping batter just before baking. While we prefer using fresh blueberries, you can use frozen if that is what you have on hand. If using frozen berries, thaw them first and remove any excess liquid before adding them to the muffin batter.
can these be made with traditional dairy ingredients
Yes. We are often asked what should be changed in our recipes if you are baking with traditional dairy products. For this recipe you can equally substitute with traditional sour cream or even buttermilk for the sour cream, and use your go-to butter.
can we freeze these
After these gluten free and dairy free Blueberry Muffins have completely cooled, place them in an airtight container and freeze for up to 2 months. When ready to consume, allow to thaw in the refrigerator.
what size muffin tin works best
This Blueberry Muffin recipe will work with any size tin, but remember to adjust the bake time accordingly. Our favorite hack is to use bakery-style tulip cupcake liners placed into a traditional size muffin tin for jumbo muffins.
We modified this Blueberry Muffin recipe with gluten, dairy, and soy free ingredients from a traditional recipe found on the Sweet C’s website.
delicious muffin and quick bread recipes
- raspberry crumble muffins— light, fluffy, super easy to make, and loaded with sweet raspberries with a hint of lemon in each bite
- pumpkin muffins— with pumpkin and warm spice flavors, these are the perfect snack, breakfast, or after dinner treat any time of the year
- lemon poppy seed bread— tender slices of bread with poppy seeds galore and can be topped with a thick lemon icing just like in the bakery
- chocolate banana bread— bursting with semi-sweet chocolate chips, Dutch-processed cocoa, and mashed bananas these slices are incredible
Here are three dinner recipes we are looking forward to this week. We are excited for these filling and hearty recipes.
- sun-dried tomato alfredo sauce— creamy, cheesy alfredo sauce loaded with chopped sun-dried tomatoes, Italian herbs, garlic, and fresh spinach coated over tender pasta noodles, and then topped with chopped basil. This 30-minute meal is so good!
- taco stuffed bell peppers— filled with seasoned ground beef, sweet corn, black beans and a zesty enchilada sauce topped with dairy free cheese and sour cream with a fresh cilantro garnishes
- potato corn chowder— hearty, creamy, thick chowder with chunks of wholesome Golden Yukon Potatoes, piles of sunshine yellow sweet corn and tidbits of your favorite crispy bacon crumbles
You can also find more of our favorite recipes on our eBook, The Classics, available for instant download. In this eBook we share 16 easy breakfast, dinner, and dessert recipes everyone loves and prepares time and time again.
Blueberry Muffins are always a good idea for snacking, adding as a side dish to your dinner, brunch, or even taking with you for a weekend away. They are packed with juicy blueberries and a hint of lemon, making these muffins out of this world YUM.
You will find so many more recipes on our website– recipes for every day of the week and even holidays. Pin our Thanksgiving Day recipes, Christmas Cookies, Cakes and Desserts, and 4th of July recipes now so you have them when you need them. We took the stress out of the holidays so you can enjoy!
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Eat well and feel well,
- ½ c dairy free butter room temperature for 20 minutes
- 1¼ c granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- ½ c dairy free sour cream
- 2 c gluten free all-purpose flour spoon and level method
- 1 tsp xanthan gum omit if your gf all-purpose blend contains this or guar gum
- 1½ tsp kosher salt
- 2 tsp baking powder
- 2 c fresh or frozen blueberries plus more for topping muffins just before baking
- Preheat the oven to 375°F. Line muffin tin with nonstick spray or cupcake liners.
- In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the butter.
- Add in the sugar and then the eggs one at a time.
- Next add in the vanilla extract, lemon juice, lemon extract, and sour cream. Mix until combined.
- Using the spoon and level method, add in the gluten free flour, xanthan gum if needed, salt, and baking powder. Blend, but do not over mix the thick batter.
- Then gently fold the blueberries into the muffin batter.
- Line and fill a 24 cavity mini muffin tin, 12 cavity standard size tin, or 6 cavity jumbo tin with cupcake liners.
- These muffins will rise, so allow ⅓ space for batter to rise in cupcake liner.
- Add 2-3 additional blueberries to the top of the muffin batter.
- Transfer to the oven and bake for 33-35 minutes for jumbo size, 25-30 minutes for traditional size, 16-18 minutes for mini muffins. These times are approximate and dependent on bakeware and oven temperature.
- Remove muffins from the oven when an inserted toothpick comes out clean and the muffins are lightly golden.
- Allow to cool and store in an airtight container on the counter for up to 3 days for the best flavor.