Food + Drink

Gluten-Free Blueberry Lemon Muffins

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gluten-free blueberry lemon muffins
I

do not mean to toot my own horn, but this is a scenario where I would be doing you a disservice if I didn't. You have to know that these gluten-free blueberry lemon muffins might be the best muffins I've ever made (thanks to A Farmgirl's Dabbles). Ever. Which, honestly, is a big deal. They are fluffy and texturally perfect, the flavour is bang on, and the crunch - the crunch that the crumb gives is pure magic. I plan on testing out the gluten-free blueberry lemon muffins in other capacities. I'm certain you could use the batter recipe and swap out anything else you wanted for blueberries. Raspberry lemon muffins - it should work. Lemon poppyseed muffins, I mean, hey, I'm willing to try. The blueberry version is delicious, but I think the best part is all in the muffin batter. The thing I love about these gluten-free blueberry lemon muffins is how easy and quick they are to make. Plus, you should, theoretically, have all of the ingredients on hand and be off to the races!

gluten-free blueberry lemon muffins on a plate in the foreground

The Key to Gluten-Free Recipes

Oh, you think I’m magic here, don’t you? Honestly, I don’t have anything earth-shattering to say. I’m an at-home baker, who likes to test things out and is happy to share what was learned during the testing phase. The most recent finding I’ve learned in my “switch it to gluten-free” testing is that upping the baking soda or powder is generally a good idea when swapping out gluten-free flour for regular flour. I am a serious believer that most recipes can be made gluten-free relatively easily, additional baking soda or powder (or both) is what I am going to attribute the success of my recipe swaps to now.
So, while I adapted this blueberry muffins recipe from another super-talented blogger, I have mastered the gluten-free version! Let’s learn how to make it!
preparing gluten-free blueberry lemon muffins - uncooked batter in the muffin tin and an empty mixing bowl off to the side

Gluten-Free Blueberry Lemon Muffin Ingredients

Recipe adapted from A Farmgirl’s Dabbles – adapted to be gluten-free and lemon-full. 
Makes 12 muffins
 
  • 1 egg
  • ½ cup milk
  • juice of 1/2 a lemon
  • just under ¼ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup oat flour
  • 1¼ cups all-purpose gluten-free flour
  •  1 tablespoon baking powder
  •  ½ teaspoon kosher salt
  •  ¼ teaspoon cinnamon
  •  1½ cup blueberries, fresh
  • 1/3 cup sugar
  •  ¼ cup oat flour
  •  2 tablespoons butter, room temp
signed samantha making gluten-free blueberry lemon muffins and adding the crumb topping

Gluten-Free Blueberry Lemon Muffin Instructions

  1. Preheat the oven to 400° F. 
  2. Prepare your muffin tins – either line them with paper tins or grease them. Set aside.
  3. Juice your 1/2 lemon and place in a measuring cup, top with vegetable oil until you reach the 1/4 mark.
  4. In a small bowl, mix your egg, milk, and lemon juice/vegetable oil mixture.
  5. In a large bowl, whisk together your sugar, oat flour, all-purpose gluten-free flour, baking powder, salt, and cinnamon. 
  6. Add your wet mixture to your dry mixture and gently fold it in until just coated. 
  7. Add your blueberries and gently mix until evenly distributed. 
  8. Scoop your muffin tins with the batter and set aside. 
  9. Rinse your small “wet ingredient” bowl, and add your room temperature butter, oat flour, and sugar. Mix until you have little balls the size of small peas. Generously top your muffins with the crumb mixture. 
  10. Bake for 18 minutes or until the crumb top is just golden brown. 
  11. Remove from the oven and enjoy!
gluten-free blueberry lemon muffins

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