Gluten Free Blueberry Muffins with Lemon Zest are the taste of summer.
Sweet, juicy fresh-picked blueberries (okay, fresh-picked from the store mostly, but I did go picking once), bright zesty lemon, and a tender, moist, and fluffy crumb. These muffins will be sure to trick gluten-eaters out there into liking gluten-free.
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Ingredients for Gluten Free Blueberry Muffins:
- High quality gluten free all purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
- Granulated sugar
- Baking powder
- Salt
- Whole milk
- Eggs
- Butter
- Pure vanilla extract
- Blueberries, fresh or frozen
- Lemon zest
- Large sugar crystals for topping the muffins, optional
You can make these gluten free muffins dairy-free by replacing the butter and milk with dairy free alternatives.
How to Make Gluten Free Blueberry Muffins:
- Preheat the oven to 350 F. Grease a muffin tin with butter or nonstick cooking spray, or use a silicone cupcake tray. Set aside.
- In a medium-sized mixing bowl, add the gluten free flour, baking powder, and salt. Whisk until combined.
- In a large-sized mixing bowl or bowl of a stand mixer fitted with a paddle attachment, beat the softened butter with the granulated sugar on medium speed until light and fluffy.
- Add in the eggs and vanilla extract, and beat until just combined.
- Add the dry ingredients to the wet, mixing on low speed until the batter is thick. Then, add in the milk, beating until the batter is smooth.
- Zest the lemon or orange over top of the batter, and then fold the blueberries and zest into the batter until evenly distributed throughout.
- Spoon the batter into the prepared muffin tin, filling each cavity about ¾ of the way full. Sprinkle a pinch or two of the sugar crystals over top of each muffin.
- Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool for 5 to 10 minutes in the pan before removing to a wire cooling rack. Allow to cool completely before storing.
Equipment
You only need basic kitchen tools to make Gluten Free Blueberry Muffins. I recommend:
- A nonstick muffin tin or a silicone cupcake tray
- Reusable silicone cupcake liners make it so you won't ever need to buy paper liners again!
- A silicone spatula for mixing the batter and scraping the bowl completely clean
- A wire cooling rack
- A portable cupcake storage carrier makes storing a breeze
How to Store Gluten Free Blueberry Muffins:
Store these gluten free muffins in an airtight container lined with paper towels at room temperature for up to 3 days, or freeze and thaw whenever. You may also refrigerate these Gluten Free Blueberry Muffins, but they will become dense like a pound cake, not nearly as light and fluffy as room temp.
To reheat frozen blueberry muffins: set out the muffin(s) at room temperature for 30 minutes to thaw, or overnight in the refrigerator. Warm in the microwave for 10-30 seconds to make it taste fresh from the oven!
Tips for Making the Best Gluten Free Blueberry Muffins
- To prevent muffins from becoming soggy after a day or two, cool completely before storing and place the muffins in an airtight container lined with paper towels. Never stack muffins on top of each other; always place them in a single row with a couple of paper towels between layers.
- You can make these muffins without the extra sugar on top if you're looking to cut back.
- Fresh or frozen blueberries will work in this recipe. However, I do prefer to use fresh. If you use frozen, do not thaw beforehand. Be aware that the batter may turn blue once mixed.
- A sprinkle of turbinado sugar on the muffin tops before they bake gives a nice artisanal touch.
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Gluten Free Blueberry Muffins with Lemon Zest
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Equipment
- reusable silicone cupcake liners optional
- turbinado sugar crystals optional
Ingredients
- 2 cups high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill 1:1 GF Baking Flour (the blue bag)
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk For dairy-free: replace with almond milk.
- 2 large eggs
- 1 stick (½ cup) softened butter For dairy free: replace with DF butter. I like to use Smart Balance.
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh blueberries (or frozen, but see post)
- zest of one lemon (or zest of ¼ of an orange)
- large sugar crystals for topping the muffin (about 1-2 pinches per muffin) optional
Instructions
- Preheat the oven to 350 F. Grease a muffin tin with butter or nonstick cooking spray, or use a silicone cupcake tray. Set aside.
- In a medium-sized mixing bowl, add the gluten free flour, baking powder, and salt. Whisk until combined.
- In a large-sized mixing bowl or bowl of a stand mixer fitted with a paddle attachment, beat the softened butter with the granulated sugar on medium speed until light and fluffy.
- Add in the eggs and vanilla extract, and beat until just combined.
- Add the dry ingredients to the wet, mixing on low speed until the batter is thick. Then, add in the milk, beating until the batter is smooth.
- Zest the lemon or orange over top of the batter, and then fold the blueberries and zest into the batter until evenly distributed throughout.
- Spoon the batter into the prepared muffin tin, filling each cavity about ¾ of the way full. Sprinkle a pinch or two of the sugar crystals over top of each muffin.
- Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove and cool for 5 to 10 minutes in the pan before removing to a wire cooling rack. Allow to cool completely before storing.
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