Mixed up in one bowl, these gluten free lemon blueberry muffins are easy to make in just 35 minutes. They’re made with lemon zest and juice and fresh or frozen blueberries. Let’s make a batch!
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 and paleo friendly 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.
More gluten free muffins to try
- EASY GLUTEN FREE ORANGE CRANBERRY MUFFINS
- HEALTHY GLUTEN FREE, VEGAN BANANA MUFFINS
- ONE BOWL GLUTEN FREE BLUEBERRY MUFFINS
- COFFEE CAKE MUFFINS
- MORNING GLORY BREAKFAST MUFFINS
Your turn to make these lemon blueberry muffins
Plan to do a little meal prep this coming weekend and make these gluten free lemon blueberry muffins. The whole family will love them, and you’ll have a healthier snack or breakfast on hand!
Leave a star rating and comment below to let us know how it goes. And tag us in your pics and videos on Instagram @realsimplegood, so we can check it out! We love to see what you’re making!
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Easy Gluten Free Lemon Blueberry Muffins
- 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.