Gluten Free Blueberry Muffins with Lemon Zest

5 from 1 vote

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Prep Time: 25

Cook Time: 25

Cooling time: 10

Total Time: 1

Yield: muffins

Gluten Free Blueberry Muffins have a tender, moist, and fluffy crumb and are bursting with fresh-picked (or frozen) blueberries.

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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

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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