Gluten Free Lemon Blueberry Muffins Recipe

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Lizzie Lau

This morning I realized that our lemons were looking a little sad, and figured it was time to do something with them. I had a bag of frozen blueberries in the freezer and lemon-blueberry is one of my favorite flavor combos. These gluten free lemon blueberry muffins turned out great.  Vivi and her cousins gobbled them up.

When we visit the farmer’s market, I need to go armed with a delicious gluten free muffin because Vivi used to love to get a blueberry muffin from the bakery stand.  I could tell she was getting a little bored with the banana muffins I have been making.  

Gluten Free Lemon Blueberry Muffins Recipe

Gluten Free Lemon Blueberry Muffins

Cook Time 1 hour 10 minutes
Total Time 1 hour 10 minutes


  • 1/4 cup coconut oil
  • 1/4 cup sour cream or yogurt
  • 1 cup sugar
  • 5 tablespoons lemon juice
  • 2 eggs
  • 1 1/2 cups gluten free flour
  • 1/2 cup almond meal
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup almond milk
  • 2 tablespoons grated lemon zest
  • 1 cup frozen blueberries
  • Optional glaze:
  • 2 tablespoons lemon juice
  • 1 tablespoon butter melted
  • 1 cup confectioners sugar


    1. Preheat oven to 350 for a loaf or 400 for muffins.
    2. In a mixing bowl, beat together coconut oil, sour cream, 1 cup sugar, juice and eggs.
    3. Combine flour, baking powder and salt; stir into egg mixture alternately with milk.
    4. Fold in lemon zest, and blueberries.
    5. Pour batter into greased loaf pan or muffin cups.
    6. Bake loaf at 350 for 60 to 70 minutes.  
    7. Or bake muffins at 400 for 30 minutes.
    8. Combine glaze ingredients.
    9. Drizzle glaze over cooled muffins or loaf.

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2 thoughts on “Gluten Free Lemon Blueberry Muffins Recipe”

  1. So easy, and so delicious. I grabbed a huge lemon from my parents' tree this evening so I'm going to make them again in the morning.

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