Gluten-Free Blueberry Muffins that are bursting with blueberries and lemon zest. With only ten ingredients, and two bowls, you can have these blueberry muffins rising in the oven.
This year we picked loads of blueberries from our backyard. I planted six plants a few years back, and every year since we’ve gotten enough blueberries that we haven’t purchased any from the stores.
We pick an average of two cups a day during the summer. For a family of four, that’s more than plenty. We enjoy half fresh, then freeze the rest for smoothies and baking treats – like Gluten-Fee Blueberry Muffins.
Blueberry muffins have been a breakfast muffin for years. I don’t know who decided to put blueberries into a muffin, but they are my hero.
I love biting into a tender muffin that is lightly sweetened and bursting with blueberries. Add in some lemon zest, for a citrus twist, and you have the perfect muffin.
Blueberry muffins don’t last long in my house. My girls eat them two at a time, and with four of us, over half the batch is gone in minutes.
You can use fresh blueberries in this recipe, but I recommend freezing your blueberries first. It helps to keep them from exploding in the muffin (unless you want them to explode, which is fine, just messy).
Looking for a cake recipe? Nicole from Allergylicious has an incredible recipe for Blueberry Lemon Snack Cake that includes delicious coconut.
Disclosure: This recipe was sponsored by Ryze. Opinions are my own.