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Easy Gluten Free Lemon Blueberry Muffins

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.
One gluten free muffin with a bite taken out of it sitting on the counter with cake stand of more muffins in the background.

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.

Close up image of three lemon blueberry muffins stacked. Top muffin has a bite taken out of it.

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.
Cake stand with gluten free lemon blueberry muffins stacked on top of it. One muffin has a bite taken out of it.

More gluten free muffins to try

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!


Vertical image with text overlay at the top. Image of three gluten free lemon blueberry muffins stacked on top of one another. Top muffin has a bite taken out of it.

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Vertical split image with text overlay in the middle. Top image is stack of muffins. Bottom image of muffins on a cake stand.

Gluten free lemon blueberry muffins on a cake stand.

Easy Gluten Free Lemon Blueberry Muffins

4.75 from 8 votes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Servings: 12 muffins
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.
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Ingredients

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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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Easy Gluten Free Lemon Blueberry MuffinsEasy Gluten Free Lemon Blueberry Muffins

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