Gluten Free Lemon Blueberry Muffin

Gluten Free Lemon Blueberry Muffin are a classic for a reason, such a good flavor combo.  These gluten free muffins are rich, fluffy and have a delicious pop of flavor from the citrus.    Enjoy these with a piping hot cup of coffee or anytime you need a comfort food. 🫐 Josie

Servings 1 dozen
Prep Time 10 minutes
Cook Time 20-25 minutes
Passive Time n/a


For the Muffins:

  • 1/2 cup room temp butter
  • 3/4 cup of sugar
  • 3 eggs
  • 1 tsp vanilla
  • zest of 1/2 of a lemon
  • 3/4 cup milk
  • 1 TBSP ground flax seed
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 cups Muffin and More mix 
  • 1 cup blueberries +1 tsp Muffin and More mix


For the Streusel:

  • 1/4 cup melted butter
  • 1/3 cup brown sugar
  • 1/3 cup GF oats
  • 1/2 tsp cinnamon


Preheat the oven to 350 and line muffin tins.

Mix butter and sugar until fluffy.

Add eggs, vanilla, lemon zest, milk and mix well.

In a separate bowl, mix all other dry ingredients well.

Add dry ingredients to wet, in two portions and mix until just incorporated.

Toss blueberries in 1 tsp Muffin and More mix and gently fold into muffin batter.

Mix all streusel ingredients together and put a large spoonful on top of each muffin.

Bake for 20-25 mins depending on the size of your muffin tins. The muffins are done when the tops are golden brown and a toothpick inserted into the middle comes out with only a few moist crumbs.

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