Fluffy Gluten Free Lemon Blueberry Muffins

These Gluten Free Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries! I’ll show you how to get those tall, bakery-style domed tops in less than 25 minutes of baking time. Dairy-free and refined sugar-free, they’re the perfect spring treat.

I absolutely love the sweet-tart combo of blueberries and lemon — whether it’s in my Gluten Free Lemon Blueberry Bars, Gluten Free Lemon Blueberry Banana Bread, Lemon-Glazed Blueberry Donuts, or these fluffy muffins!

As the creator of an online dairy-free and gluten-free baking school, I know texture can make or break gluten-free baked goods! It can be so hard to find gluten-free muffins that taste like the ‘real’ deal — soft, light, and moist, not dry, hard, or crumbly.

That’s why I skip the gluten-free 1:1 flour mix and all-purpose flour for this small-batch recipe. Instead, I use almond flour and oat flour for a naturally soft, tender crumb that holds together beautifully without xantham gum.

Almond flour locks in moisture so you don’t need a lot of oil, just like with my Moist Gluten Free Carrot Cake.

And oat flour helps create that perfectly soft, fluffy texture without the need for additional starches, like with my Pumpkin Chocolate Chip Muffins.

They bake up tall, golden, and full of bright lemon and sweet blueberry flavor in every bite!

Want bakery-style muffins at home?

Don’t skip these two easy tricks if you want tall, domed muffins:

💡 Chill the batter! It thickens as it rests, so the muffins rise up instead of spreading out flat.
💡 Start hot, finish low! The burst of high heat at 425F puffs them up before the tops set, and lowering the temp lets the centers bake through gently without overbaking.

See the difference:

• I baked the muffin on the left using this method, for those bakery-worthy results! They’re taller with a more pronounced, domed top.
• I baked the muffin on the right the usual way — filled 3/4 full and baked at 350F for 22-23 minutes. Same great flavor and fluffy texture, and you’ll get 2-3 more muffins if you bake them this way.

Everything You’ll Need

See the recipe card below for ingredient quantities.

‼️ Make sure you use certified gluten-free oat flour or learn how to make your own.

• If using frozen blueberries, don’t allow them to thaw. Toss them in a bit of oat flour before adding to the batter to prevent them from releasing too much moisture. This will also prevent them from sinking to the bottom of the muffins. You may need to add a few minutes to the bake time.

Let’s Bake!

Step 1. Make the Muffin Batter

Step 2. Transfer and Chill the Batter

⭐️ Sprinkle some maple sugar on the tops, if you’d like! It won’t make them too sweet, I promise (they’re muffins, not cupcakes 😉).

Step 3. Bake the Muffins

Step 4. Cool

Storing Muffins

• At Room Temperature: Store cooled muffins in an airtight container on the countertop for up to 2 days.
• In the Fridge: In an airtight container for up to 4 days.
• In the Freezer: In a freezer-safe bag or container for up to 2 months.

I recommend reheating these, especially if they’ve been stored in the fridge or freezer, to bring back that soft, just-baked texture.

• Room Temp: Warm up in the microwave for 10-15 seconds or in a preheated oven at 300F for 5 minutes.
• Frozen: Let them thaw at room temperature for about 1 hour, or microwave for 20-30 seconds.

If you try these Gluten Free Lemon Blueberry Muffins, I would appreciate it if you would give the recipe a review and rating. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Fluffy Gluten Free Lemon Blueberry Muffins

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

• Author: Nicole Charles
• Total Time: 52 minutes
• Yield: 6 muffins 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

These Gluten Free Lemon Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries! I’ll show you how to get those tall, bakery-style domed tops in only 25 minutes of baking time. Dairy-free and refined sugar-free, they’re the perfect spring treat.

---

Ingredients

Units USM Scale 1x2x3x

• 1.5 cups (165g) blanched almond flour
• 1/2 cup (60g) oat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• zest of 1 large lemon (about 2 TBSP)
• 1/4 cup almond milk
• 1/4 cup avocado oil
• 2 TBSP lemon juice
• 1 tsp vanilla extract
• 1/4 cup + 1 tbsp maple syrup
• 2 medium eggs, room temperature
• 1 cup fresh blueberries
• maple sugar, optional for topping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425F and line a muffin tin with 6 tall liners.
2. In a large bowl, whisk together the almond flour, oat flour, baking powder, salt, cinnamon, and lemon zest. Make a well in the center of the dry ingredients.
3. In a separate bowl, whisk together almond milk, avocado oil, lemon juice, vanilla extract, maple syrup, and eggs.
4. Pour wet ingredient mixture into the middle of the dry ingredients. Stir to combine.
5. Fold in blueberries.
6. Using a large scoop, transfer the batter into the prepared muffin pan, filling each well to the brim.
7. Top with maple sugar (optional).
8. Chill in the fridge for 20 minutes.
9. Once chilled, transfer to the oven. Bake in the oven at 425F for 5 minutes. Then turn down the temperature to 350F and bake for 17-18 minutes.

Notes

*I’ve also made these muffins by filling the wells 3/4-way full, then immediately baking at 350F for 22-23 minutes. You’ll get about 8-9 muffins using this method. Note they won’t be as tall or have as pronounced, domed muffin tops. See the comparison photo in the post for reference.

• Prep Time: 10 minutes
• Chill Time: 20 minutes
• Cook Time: 22 minutes
• Category: Breakfast
• Method: Baked
• Cuisine: American