Description
Delicious, moist, and fluffy gluten free lemon blueberry muffins bursting with fresh lemon flavor and juicy blueberries. Perfect for breakfast or a snack!
Ingredients
2 cups gluten free all-purpose flour blend (with xanthan gum included)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
Zest of 2 medium lemons
1/4 cup fresh lemon juice (about 2 lemons)
1 1/2 cups fresh blueberries, rinsed and patted dry
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the gluten free flour blend, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, eggs, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some lumps are okay.
Carefully fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes