Lemon Blueberry Muffins (Gluten-Free, Dairy-Free)

Lemon Blueberry Muffins

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

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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lemon blueberry muffins

Lemon Blueberry Muffins

A cross between a lemon loaf cake and a blueberry muffins. These are the perfect treat for my lemon lovers.
Prep Time: 35 minutes
Cook Time: 36 minutes
Cooling: 10 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Keyword: blueberry, Lemon, lemon blueberry muffins, Muffins
Servings: 12 Muffins
Calories: 299kcal
Author: alattaeats

Ingredients

Muffins

Topping

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 | Sodium: 127mg | Calcium: 67mg | Vitamin C: 17mg | Vitamin A: 132IU | Sugar: 37g | Fiber: 3g | Potassium: 69mg | Calories: 299kcal | Trans Fat: 1g | Monounsaturated Fat: 6g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 10g | Protein: 3g | Carbohydrates: 53g | Iron: 1mg
Tried this recipe?Let us know how it was!

Here’s how to make muffin liners at home!

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3 responses to “Lemon Blueberry Muffins (Gluten-Free, Dairy-Free)”

  1. These are honestly the best lemon blueberry muffins I’ve ever had and you’d never know they are gluten free. Amazing!

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