Making gluten free lemon blueberry muffins
To make these lemon blueberry muffins gluten free, I used blanched almond flour and tapioca flour. This keeps them grain free as well. Just make sure to use blanched almond flour, versus almond meal. Here’s why.
- It’s finer and lighter and results in a fluffier texture.
- It will give your muffins the yellow, lemony looking color. If you used almond meal the muffins would be more of a brown color.
Fresh or frozen blueberries for muffins
You can use either fresh or frozen blueberries. Freeze dried would be great, too. Just note that you will want to store the muffins in an airtight container in the fridge. Otherwise, they won’t last long on the counter and will get mushy from the juices in the blueberries.
How to make vegan muffins
This recipe can easily be adapted to be vegan friendly with one easy swap.
- Use flax eggs instead of regular eggs.
- Mix 3 tablespoons of ground flax seed with 7-1/2 tablespoons of warm water, and let it sit while you add the dry ingredients to your mixing bowl.
What our readers are saying
I looooove anything lemon and blueberry and these did not disappoint. So yummy!!!!
Julie
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Easy Gluten Free Lemon Blueberry Muffins
Ingredients
- 2.25 cups blanched almond flour
- 1/4 cup tapioca flour
- 1 tsp paleo baking powder
- 1/4 tsp sea salt
- 3 eggs
- 1/3 cup pure maple syrup
- 1 tbsp lemon zest
- 1/3 cup lemon juice, (about 2 lemons)
- 1/3 cup coconut oil, melted, (or ghee)
- 2 tsp vanilla extract
- 1 cup blueberries, (fresh or frozen)
Instructions
- Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
- Add eggs, maple syrup, lemon zest and juice, coconut oil and vanilla extract to the hole. Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
- Scoop mixture into lined muffin tin, and transfer to oven. Bake for about 20 minutes, or until a toothpick comes out clean.
- Serve and enjoy. Store in an airtight container in the fridge.
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LOVE!!! Thank-you so much for sharing this recipe! So so tasty! We swapped out the maple syrup for local honey. ☺️
These are wonderful. I like the lemon with the blueberries.
I’m unable to find the nutrition facts for these. Please post or let me know where to find it. Thanks!
We don’t have the nutrition info, but you could get it from an online calculator like myfitnesspal.
Very tasty, thanks for sharing the recipe!
I couldn’t wait to make these and I had everything on hand except only one lemon. Turned out great and the beautiful yellow color is like sunshine and summer. These were easy to make and taste absolutely delicious. The bluebs give them sweetness. Perfect guilt free muffins!
So happy to hear you enjoyed them! Thanks so much for coming back to share your review! Appreciate it. 🙂
Delicious and easy to make! Great recipe!
Happy to hear you enjoyed this recipe! Thanks for giving it a try, and also thanks for coming back to leave a rating and review! 🙂
I looooove anything lemon and blueberry and these did not disappoint. So yummy!!!!
So happy you gave them a try and enjoyed them! Thanks so much for coming back to leave a rating and review. We really appreciate your support! 🙂