These lemon blueberry muffins are a sweet way to start the morning! Not only are they satisfying, they can also be made gluten and dairy free.
Lemon is one of my favorite flavors. It’s not just a summer flavor for me either… I love it all year round. So mixing fresh lemon juice into these blueberry muffins is a no-brainer… and so good.
What do you need to make lemon blueberry muffins?
- Flour (regular or gluten free depending on your preference)
- Granulated sugar
- Baking powder
- Sea Salt (my favorite salt is Redmond’s Real Salt)
- Avocado oil
- Milk (dairy or non-dairy based on preference)
- Almond extract (I don’t advise leaving this out)
- Lemon zest
These lemon blueberry muffins are a fantastic addition to breakfast paired with a protein such as eggs or bacon. They also make a great snack!
You can also make these muffins ahead of time so you will have them throughout the week, or you can freeze them. If you like to meal prep and have things made ahead of time, make a double (or triple) batch and freeze them to make mornings a bit easier!
Are lemon blueberry muffins better with fresh or frozen blueberries?
Great news, you can do either! Since the blueberries will be cooked in the oven it doesn’t matter if you use fresh or frozen so use whichever you find easier or more accessible.
Can you freeze lemon blueberry muffins?
Yes. Allow the muffins to cool completely and add to a baking sheet in a single layer. Freeze them for 30 minutes or until frozen solid and then add them to a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or in the microwave for 10-15 seconds before serving.
How to zest a lemon without a zester?
A zester would work best for this recipe but if you don’t have one, no worries! You can zest a lemon by using a vegetable peeler and peeling off just the yellow skin of the lemon. Then take the part that you peeled and chop it up finely. You won’t want chunks of the zest so be sure to cut it well.
Can I make these into mini muffins or jumbo muffins?
Yes! You will need to adjust the baking time so see instructions below.
- For mini muffins, begin checking the muffins at about 10 minutes and remove when a toothpick inserted in the center of a muffin comes out clean.
- For jumbo muffins the bake time should be similar to the regular bake time.
- This batter will make about 8-9 jumbo muffins or 20-22 mini muffins.
- These muffins will have a thick batter. Mix until combined but do not over-mix.
- You can use fresh or frozen blueberries.
- These muffins can also be made with regular flour if you don’t need to eat gluten free.
- Blueberries will be hot in the muffins upon removing from the oven, so be sure to let them cool!
Lemon Blueberry Muffins (Gluten Free)
- 2 cups gluten free flour
- ⅔ cup sugar
- 2 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp finely ground sea salt
- ¼ tsp ground nutmeg
- ⅓ cup avocado oil
- ⅔ cup milk (dairy or non-dairy)
- 2 eggs
- 1 tsp almond extract
- ¾ cup blueberries (fresh or frozen)
- 1 lemon zest
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners. Set aside.
- In a large bowl, mix together the flour, sugar, baking powder, sea salt, cinnamon, and nutmeg. Set aside.
- In a medium mixing bowl, whisk together the avocado oil, milk, eggs, and almond extract until well-combined.
- Make a well in the center of the dry mixture and pour in the wet mixture. Stir just until combined.
- Gently stir in the blueberries and lemon zest, reserving a few blueberries to put on top of the muffins if desired.
- Fill each muffin cup ¾ full of batter. (Batter will be thick)
- Bake for 20 minutes, or until muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes before removing.Blueberries will be hot so make sure they are cooled before enjoying the muffins!