Blueberry Lemon Gluten Free Muffins
These blueberry lemon gluten free muffins are just as moist, tender, and delicious as traditional muffins, made with sour cream, lemon zest, lemon juice, and fresh blueberries.
Servings: 12
Calories: 279kcal
Equipment
Ingredients
- ½ cup almond milk
- ½ teaspoon apple cider vinegar
- 2 ½ cups 1:1 gluten free flour
- ¼ cup brown sugar
- 1 cup granulated sugar
- 3 teaspoon baking powder
- ⅓ teaspoon salt
- 1 cup blueberries plus more for topping the muffins
- ¼ cup olive oil
- ¼ cup butter melted and cooled
- ½ cup sour cream room temperature
- 2 eggs room temperature
- 1 ½ teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 425 degrees and line a 12-count muffin pan with cupcake liners.
- Combine the almond milk and apple cider vinegar and set aside.
- Whisk the flour, brown sugar, granulated sugar, baking powder, and salt in a large bowl. Then, fold in the blueberries with a rubber spatula.
- Whisk the olive oil, melted butter, sour cream, eggs, vanilla extract, lemon extract, lemon juice, lemon zest, and almond milk in another large bowl.
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined.
- Use a cookie scoop to divide the batter evenly between the muffin tin wells. Then, bake for 22 to 27 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the pan for 10 minutes. Then, transfer them to a wire cooling rack to cool completely.
Notes
Storage
- Store at room temperature for up to 5 days in an airtight container.
- Wrap individual muffins in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Mix the blueberries into the dry ingredients rather than the wet. This coats them with the flour, so they won't sink to the bottom of the pan as the muffins bake.
- Mix your muffin ingredients until just combined. Overmixing leads to tough muffins.
- I recommend using these tulip cupcake liners for this lemon blueberry muffins recipe. It allows the muffins to rise fully while holding their shape.
- Be sure your baking powder is fresh for the best rise. If it's nearing or past its expiration date, buy fresh. Otherwise, your muffins won't rise well or at all.
- Let your muffin batter rest for 5 to 10 minutes before baking. This gives the dry ingredients time to hydrate fully and results in a better crown.
- If you use a dark muffin tin, check your muffins for doneness about 5 minutes early, as dark pans bake muffins more quickly than light pans.
Nutrition
Calories: 279kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 230mg | Potassium: 42mg | Fiber: 3g | Sugar: 24g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 1mg
