• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kaleena's Kitchen
  • Home
  • Info
    • About Me
    • Let's Work Together
    • Portfolio
    • Contact
  • Recipe Index
  • Lifestyle
    • Travel
    • Blogging
    • Wellness
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Info
  • Lifestyle
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Breakfast » Gluten Free Blueberry Lemon Muffins

    Gluten Free Blueberry Lemon Muffins

    Published: May 3, 2021 | Last Modified: November 6, 2021 | By: Kaleena Martinez

    • Share
    • Tweet
    • Email
    • Print
    Jump to Recipe Print Recipe
    GFDFP

    This post contains affiliate links. I earn a small commission if you choose to purchase through qualifying links.

    These Gluten Free Blueberry Lemon Muffins are like little bites of sunshine. This easy recipe uses only a handful of clean ingredients, like almond flour, maple syrup, and dairy free milk.

    A six muffin tin pan filled with three gluten free blueberry lemon muffins, one tin is filled with a sliced lemon, one tin is filled with an empty cupcake liner, and one tin is filled with blueberries

    One of the best combinations, in my opinion, is blueberry and lemon. I am a sucker for anything lemon and you can never go wrong with a classic blueberry muffin. I love making these gluten and dairy free blueberry lemon muffins to have on hand for a quick and easy breakfast during the week.

    Jump to:
    • Ingredients
    • Substitutions
    • Step by step
    • Frequently Asked Questions
    • Storing/reheating
    • Recipe

    Ingredients

    A bowl with almond flour, a small bowl with blueberries, a jar of coconut oil. 2 eggs, a bottle of vanilla extract, a small cut of dairy free milk, a small cup of maple, syrup, a lemon, a small cup with coconut flour, and a small bowl with baking powder
    • Dairy free milk-You can use whatever kind of dairy free milk you like for this recipe. I tend to always use unsweetened almond milk.
    • Lemon- You will be using the whole zest of one large lemon

    .

    Substitutions

    Coconut flour- If you don't have any coconut flour, you can substitute it for more almond flour. If you want to substitute the coconut flour for almond flour, you will use a total of 2 ½ cups of almond flour

    Dairy free milk- You can use whatever kind of dairy free milk that you like. I usually like to use unsweetened almond milk but you can use coconut milk, cashew milk, or oat milk.

    Step by step

    a bowl with gluten free blueberry muffin mixture in it and lemon zest on top
    muffin mixture with blueberries being folded in
    A muffin pan with each tin filled with muffin mixture
    1. Preheat the oven to 350 degrees Fahrenheit
    2. Add the almond flour, coconut flour, baking powder, eggs, milk, melted coconut oil, maple syrup, vanilla extract, and lemon zest to a medium sized mixing bowl and whisk together till fully combined.
    3. Add the blueberries to the muffin mixture. Using a spatula, gently mix in the blueberries.
    4. Line a 12 count muffin tin with muffin liners
    5. Using a spoon, scoop the muffin mixture evenly into each of the muffin tins

    Frequently Asked Questions

    How do you make gluten free muffins moist? The trick is to have the right amount of moisture in the recipe. Some gluten free flours, like coconut flour, can be very dry. Be sure to have a mix of oils, like coconut oil, milk, and even fruit. This Gluten Free Blueberry Lemon Muffins recipe calls for a whole cup of blueberries which helps keep this recipe nice a moist.

    Storing/reheating

    You can store these muffins in an airtight contain in the fridge for up to 5 days.

    To reheat these, all you have to do is pop one in the microwave for 25-30 seconds

    Looking for more breakfast recipes? Check these out:

    Peanut Butter Blondie Muffins

    Blueberry Lemon Chia Pudding

    Paleo Banana Walnut Muffins

    Recipe

    Gluten Free Blueberry Lemon Muffins

    Kaleena Martinez
    These easy Gluten and Dairy Free Blueberry Lemon Muffins are made with only a handful of clean ingredients, like almond flour, blueberries, maple syrup, and eggs. These are perfect for making ahead and having on hand for a quick breakfast.
    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 2 cups almond flour
    • ¼ cup coconut flour
    • ⅓ cup melted coconut oil
    • ⅓ cup dairy free milk
    • 2 eggs
    • ⅓ cup maple syrup
    • 1 ½ teaspoon baking powder
    • zest of 1 lemon
    • 1 teaspoon vanilla extract
    • 1 cup blueberries

    Instructions
     

    • Preheat oven to 350°F
    • Add almond flour, coconut flour, melted coconut oil, eggs, baking powder, vanilla extract, almond milk, maple syrup, and lemon zest to a mixing bowl and whisk till combined
    • Using a spatual, gently fold the blueberries into the muffin mixture
    • Line a 12 muffin tin pan with muffin liners
    • Using a spoon, evenly spoon the muffin mixture into the muffin tins
    • Bake at 350°F for 25-28 minutes

    Notes

    • If you don't have coconut flour then you can just use more almond flour. You would use a total of 2 ½ cups of almond flour if you aren't going to use the coconut flour
    • You can use whatever dairy free milk that you like. I usually always use unsweetened almond milk

    Nutrition

    Calories: 214kcalCarbohydrates: 14gProtein: 6gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 73mgPotassium: 50mgFiber: 3gSugar: 8gVitamin A: 72IUVitamin C: 2mgCalcium: 92mgIron: 1mg
    Share this recipe on Facebook
    Did you make this recipe?be sure to tag @kaleenas.kitchen and hashtag #kaleenaskitchen

    More Breakfast Recipes

    • Whole30 Sweet Potato Hash
    • Peanut Butter Blondie Muffins
    • Blueberry Lemon Chia Pudding
    • Whole30 Mexican Breakfast Casserole

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    MEET KALEENA

    Welcome to my kitchen! I am so happy that you're here! My name is Kaleena- I am a 30 something Texan, wife, and dog mom who loves traveling and all things food. Here you will find mostly gluten-free, dairy-free, Whole30, and Paleo friendly recipes that your whole family will love!

    more about me

    Popular Recipes

    • Southwestern Bison Chili
    • Topo Chico Margarita
    • Bison Shepherd's Pie
    • Easy Paleo Whole30 Meatloaf

    -Recipe Index-

    • Whole30
    • Paleo
    • Gluten Free
    • Dairy Free

    never miss a recipe!

    stay up to date with all my new recipes, new posts, and exclusive content

      I won't send you spam and you can unsubscribe at any time.

      Built with ConvertKit

      Let's be friends

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Footer

      back to top

      Recipes

      • Whole30
      • Gluten Free
      • Appetizers+Snacks

      Info

      • Contact
      • About Me
      • Lets Work Together
      • Subscribe
      • Portfolio
      • Privacy Policy

      Lets Be Friends

      • Instagram
      • Facebook
      • Pinterest
      • Twitter

      Copyright © 2022 Kaleena's Kitchen

      16 shares