Gluten-Free Blueberry Muffins

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).

If you like to make muffins, check out my Gluten-Free Double Chocolate Muffins, Paleo Chocolate Chip Muffins, and Gluten-Free Mocha Muffins. All are super tasty.

Looking for a cake recipe? Nicole from Allergylicious has an incredible recipe for Blueberry Lemon Snack Cake that includes delicious coconut.

Gluten-Free Blueberry Muffins

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Yields 12 muffins

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients:

• 1/2 cup dairy-free butter, room temperature
• 1 1/4 cups granulated sugar
• 2 eggs, room temperature
• 1 teaspoon gluten-free vanilla extract
• Zest from one small lemon
• 1 3/4 cups gluten-free flour blend (I used RYZE Yellow Bag Flour )
• 1/2 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1/2 cup dairy-free milk
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
2. In a large mixing bowl, cream the dairy-free butter and sugar with an electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Add vanilla and lemon zest and mix until combine.
5. In a separate medium mixing bowl, whisk the flour, salt and baking powder.
6. Add to the wet mixture, alternately with the dairy-free milk.
7. Fold in blueberries.
8. Fill each paper liner about 2/3rds full.
9. Bake for 30-35 minutes, or until the center is set.
10. Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
11. Store in a container for up to 4 days at room temperature.

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https://www.glutenfreepalate.com/gluten-free-blueberry-muffins/

Disclosure: This recipe was sponsored by Ryze. Opinions are my own.