Pretend a lemon loaf cake and a blueberry muffin had child. These lemon blueberry muffins are tangy, cake-like, and, well, delicious. These gluten-free and dairy-free muffins do have fruit in them so they qualify as a breakfast item, I think? Anyways, these are worth the try!

These gluten-free dairy-free Lemon Blueberry Muffins use the same batter as my Lemon Raspberry Loaf Cake

Lemon Raspberry Loaf Cake

This Gluten-Free and Dairy-Free Lemon Raspberry Loaf Cake is for my people who are not the best at baking, like myself. I always struggled with successfully baking gluten-free and dairy-free loaf cakes, for I foundd they often come…

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by A Latta Eats February 6, 2022February 27, 2022

Lemon Blueberry Muffins

A cross between a lemon loaf cake and a blueberry muffins. These are the perfect treat for my lemon lovers.

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Prep Time: 35 minutes minutes

Cook Time: 36 minutes minutes

Cooling: 10 minutes minutes

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: blueberry, Lemon, lemon blueberry muffins, Muffins

Servings: 12 Muffins

Calories: 299kcal

Author: alattaeats

Ingredients

Muffins

• 1½ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 1¼ Cup Granulated Sugar
• 2 Cups Fresh blueberries Washed and dried
• ½ Cup Plant Milk
• 3 Large Eggs
• 3 Lemons Juice and Zest (save 1 Tbsp of juice for glaze)
• ⅓ Cup + 1 Tbsp Olive Oil
• 1½ Tsp Baking Powder
• 1 Tsp Vanilla Extract optional
• 1 Pinch Sea Salt
• ½ Tsp Baking Soda

Topping

• ¼ Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
• 2 Tbsp Rolled Oats
• 2 Tbsp Powdered Sugar
• 2 Tbsp Vegan Butter
• 1 Pinch Sea Salt

Glaze

• 1 Tbsp Plant Milk
• 1 Cup Powdered Sugar
• 1 Tbsp Lemon Juice

Instructions

Muffins

• In medium bowl, whisk together flour, baking powder, baking soda, and salt. Set Aside.
• In large bowl, whisk together eggs, milk sugar, oil, lemon juice, and lemon zest until homogenous. Add the dry ingredient and whisk until everything is combined.
• Cover with plastic wrap and let batter rest at room temperature for 45 minutes. Preheat oven to 325°F and prepare topping during this step.
• Line muffin tin with parchment paper. Set aside.
• Toss blueberries in 2 tbsp flour and fold into rested batter.
• Evenly distribute batter into 12 muffin tins. Then distribute topping onto each muffin.
• Bake at 325° for 36 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
• Glaze cooled muffins. Either let glaze set or serve right away. Enjoy!

Topping

• In a medium bowl, add flour, oats, powdered sugar, butter, and salt. Mash together with clean hands until it resembles a dry, crumbly cookie dough.

Glaze

• In a medium bowl, add powdered sugar, lemon juice, and plant milk. Mix until forms a thick glue-like consitency. Add addition powdered sugar if necesaary.

Notes

For best results, use the same ingredients shown in the ingredient list:)

Nutrition

Serving: 1Muffin | Calories: 299kcal | Carbohydrates: 53g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 127mg | Potassium: 69mg | Fiber: 3g | Sugar: 37g | Vitamin A: 132IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 1mg

Tried this recipe?Let us know how it was!

Here’s how to make muffin liners at home!

More gluten-free and dairy-free recipes below!