Gluten-free Lemon Kissed Blueberry Muffins

Total Time
Yields 12

Gluten-free blueberry muffins with the perfect moist crumb and the right amount of lemon flavor to make them yummy!


  • 2 cups good gluten-free flour blend
  • 1 tsp. xanthan gum
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups sugar
  • 1 egg
  • 1/2 cup oil (your choice of any mild-flavored oil)
  • 1/2 cup buttermilk
  • 1/2 cup sour cream (recommend using a natural one)
  • 1 tsp. vanilla
  • 1 tsp. lemon zest
  • 1 1/2 cup blueberries (fresh recommended, frozen ok)
  • Topping

  • 1/4 cup sugar
  • 1 tsp. lemon zest


  1. Line a muffin pan with 12 paper muffin liners. Set aside.
  2. Preheat oven to 400°.
  3. In a large mixing bowl, whisk together the flour, xanthan gum, baking powder, salt, and sugar until well mixed.
  4. In a separate medium sized bowl, beat the egg, oil, buttermilk, sour cream, vanilla and lemon zest. You can use a whisk or a mixer for this.
  5. Pour the wet ingredients into the dry ingredients and beat with your mixer (or with a whisk) until all combined.
  6. Using a rubber spatula, gently stir in the fresh or frozen blueberries. Frozen blueberries are much more likely to leave purple streaks in your batter, which just affects appearance, but still tastes great!
  7. Use a large scoop to fill paper muffin liners mostly full, filling 12 muffin cups.
  8. In a small bowl, whisk together 1/4 cup sugar and lemon zest.
  9. Sprinkle the lemon sugar evenly over all 12 muffins.
  10. Bake at 400° for 16-20 minutes, until lightly browned and an inserted toothpick comes out with moist crumbs attached.
  11. Let cool a few minutes in the pan, then carefully transfer muffins to a cooling rack. Store in an airtight container at room temperature or freeze in a freezer bag for future use.


Recipe Notes

I used Gluten Free Mama's All-purpose almond blend when testing this recipe.
© 2014 My Gluten-free Kitchen. All rights reserved.