These Lemon Blueberry Muffins are light, fluffy, and bursting with fresh flavor. This is the perfect recipe for bakery-style muffins at home.
There is no better to start off your day than by biting into one of these gluten-free lemon blueberry muffins. The tartness of the lemon pairs so well with the sweet blueberries that make a flavor combination that is out of this world delicious.
Plus, if you are a fan of sweet fruit-filled muffins you may also enjoy these Raspberry Crumble Muffins. Not only are they easy to make, but they are filled with sweet summer flavors that your whole family will enjoy.
Why You’ll Love These Dairy-Free Lemon Blueberry Muffins
- These dairy-free muffins are a great way to enjoy a guilt-free treat.
- They are kid-friendly and make for a delicious breakfast or after-school snack.
- Plus, the muffins are easy to make and can be served warm and fresh from the oven for a special breakfast treat!
Ingredients Notes
Get the full recipe and more info in the recipe card at the bottom of the post.
- Gluten-free flour blend— we like to use Bob’s Red Mill flour, you could also use Cup 4 Cup or your other favorite gf flour
- White cane sugar
- Dairy-free cream cheese— Kite Hill is our favorite plain cream cheese, but Violife is also a good choice
- Baking powder– When possible, we like to use aluminum free baking powder
- Salt
- Eggs
- Vanilla extract– always check that yours is safe and allergen friendly
- Vegetable oil
- Dairy free milk– we like to use almond milk, but you can use any dairy free milk alternative
- Blueberries
- Brown sugar
- Lemon extract
- Dairy free butter— we use Earth’s Balance Buttery Sticks, but you can also use whatever dairy free butter alternative you like. Country Crock has made a dairy free plant based butter spread that we have been using with great results as well
Helpful Tools
Measuring cups and spoons
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Mixing bowls
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Muffin tin
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Cupcake liners
Hand mixer
Hamilton Beach 6-Speed Electric Hand Mixer with Snap-On Case, Beaters, Whisk, Black (62692)
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Rubber spatula
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Ice cream scoop or cookie scoop
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Cooling rack
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How To Make Lemon Blueberry Muffins
- Preheat the oven to 350 degrees and line your cupcake pan with paper liners.
- In a medium bowl mix together the crumble ingredients and set the bowl aside.
- In a small bowl dust the blueberries with a tablespoon of flour and set them aside.
- Whisk together the flour, salt, and baking powder in a medium-sized mixing bowl and set aside.
- In a large bowl beat together the eggs, sugar, and cream cream until well combined.
- Mix the oil and vanilla into the cream cheese mixture until combined.
- Stir in the dry ingredients into the wet ingredients by hand using a rubber spatula well combined. Be sure to scrape the sides of the bowl.
- Using a hand mixer, mix the batter for one minute. Be careful to not overmix.
- Gently, fold in the blueberries until well mixed.
- Use an ice cream scoop to fill each cupcake liner 1/2 the way full.
- Sprinkle the top of the muffins with equal amounts of the lemon crumble mixture.
- Bake at 350 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for five minutes on a wire rack, before removing muffins from the pan and allowing them to cool completely.
Storage
Store the gluten free lemon blueberry muffins in an airtight container at room temperature for 3-5 days. You could also freeze them wrapped in plastic wrap and then in a freezer bag to for up to three months.
Recipe Variations
- Chocolate – If you want to add some chocolate to this bakery-style muffin recipe, fold in a 1/2 cup of mini chocolate chips to your batter for a fresh touch.
- Lemon zest – For an even more intense lemon flavor for your muffins, mix in the zest of a lemon with your muffin batter.
- Coconut Oil – Melted coconut oil can be used instead of vegetable oil in this recipe.
- Glaze – If you want to add an additional sweet glaze to the top of your muffins mix together 2 cups of powdered sugar, and one tablespoon of fresh lemon juice to make a sweet glaze that has a hint of lemon flavor. Adjust the lemon juice to suit your desired texture and then drizzle on top of each muffin.
Tips & Tricks
- I like to use a metal muffin pan and paper muffin liners to make these gluten-free blueberry muffins, however, you can also use a silicone muffin pan instead if you prefer.
- Be careful to not overmix the batter as overmixing can result in your muffins being tough instead of fluffy muffins.
- For best results I prefer to use fresh juicy blueberries to make these muffins, however, frozen blueberries can be used as well. I do recommend that you thaw the frozen berries first so that they don’t sink to the bottom of the pan.
- I like to use nonstick cooking spray to spray my cupcake liners so that the muffins do not stick to the liners.
FAQ
What makes muffins too moist?
If your muffins are too moist it most likely means that you used too much oil in your recipe. Make sure to follow the recipe closely for the perfect muffins.
How do you make muffins rise higher?
To get your muffins to rise high, make sure that you have fresh baking powder, and be careful to not overmix the batter.
Should you let the muffin batter rest?
There is no need to let this muffin batter rest, you can bake it right after you mix it.
Other Gluten-Free Muffin Recipes
Lemon Blueberry Muffins
Yummy Lemon Blueberry Muffins with crumble topping.
Servings: 18 servings
Ingredients
- 2 cups gluten free flour see recommendations in post
- ¾ cups white cane sugar
- 4 ounce dairy free cream cheese see recommendations in post
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract see recommendations in post
- ½ teaspoon vegetable oil
- ¾ cup dairy free milk see recommendations in post
- 2 cups blueberries dusted with gf flour to prevent sinking
Lemon Crumble
- ½ cup gluten free flour see recommendations in post
- ½ cup brown sugar
- 1 tsp lemon extract
- ¼ cup dairy free butter see recommendations in post
Instructions
- Preheat the oven to 350 degrees and line your cupcake pan with paper liners.
- In a medium bowl mix together the crumble ingredients and set the bowl aside.
- In a small bowl dust the blueberries with a tablespoon of gluten free flour and set them aside.
- Whisk together the gf flour, salt, and baking powder in a medium-sized mixing bowl and set aside.
- In a large bowl beat together the eggs, sugar, and dairy free cream cheese until well combined.
- Mix the oil and vanilla into the df cream cheese mixture until combined.
- Stir in the dry ingredients into the wet ingredients by hand using a rubber spatula well combined. Be sure to scrape the sides of the bowl.
- Using a hand mixer, mix the batter for one minute. Be careful to not overmix.
- Gently, fold in the blueberries until well mixed.
- Use an ice cream scoop to fill each cupcake liner 1/2 the way full.
- Sprinkle the top of the muffins with equal amounts of the lemon crumble mixture.
- Bake at 350 degrees for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for five minutes on a wire rack, before removing muffins from the pan and allowing them to cool completely.
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