If you’re looking for a delicious and simple way to enjoy breakfast or a snack, these Gluten Free Blueberry Muffins are the perfect choice. They’re light, fluffy, and bursting with juicy blueberries. With a hint of lemon and a touch of sweetness, these muffins deliver a flavor combination that feels fresh and satisfying. Best of all, they’re completely gluten free and can be made with a low-carb sweetener if desired.
The Key Ingredients for Gluten Free Blueberry Muffins
The beauty of this recipe lies in its simple, wholesome ingredients that come together to create moist and tender muffins every time:
- Gluten free baking flour: Ensures the muffins are gluten free without sacrificing texture.
- Fresh blueberries: Adds natural sweetness and bursts of flavor in every bite.
- Greek yogurt and lemon juice: These provide a tangy balance that keeps the muffins light and moist while adding depth to the flavor.
- Low-carb sweetener: For those looking to keep the sugar content low, using a low-carb sweetener allows you to enjoy the muffins guilt-free.
Why These Blueberry Muffins Stand Out
The combination of lemon zest and fresh blueberries is what sets these muffins apart. The bright citrus flavor from the lemon complements the sweetness of the blueberries perfectly, creating a muffin that feels refreshing and indulgent at the same time. Plus, using Greek yogurt ensures that the muffins stay moist and tender, without making them too heavy.
Tips for Perfect Muffins Every Time
To ensure your Gluten Free Blueberry Muffins turn out perfect, follow these simple tips:
- Don’t overmix the batter: When combining the wet and dry ingredients, gently fold them together. Overmixing can lead to dense muffins instead of light and fluffy ones.
- Coat the blueberries: Toss the blueberries with a little gluten free flour before folding them into the batter. This helps prevent the berries from sinking to the bottom of the muffins as they bake.
- Fill the muffin tins generously: These muffins bake best when you fill the tins to the top, ensuring they rise beautifully.
How to Make Them Lower in Carbs
If you’re looking to reduce the carbs in this recipe, it’s easy to make a few simple swaps:
- Low-carb sweetener: Make sure to use your preferred low-carb sweetener, such as monk fruit or erythritol. This will significantly cut down the sugar content while keeping the sweetness intact.
- Reduce the lemon juice: While lemon juice is an important flavor component, you can use a little less to further reduce the carbs. A quarter cup provides the right amount of tang without overloading the carb count.
Storing and Freezing Your Blueberry Muffins
These muffins are best enjoyed fresh, but they store well for later too. Once they’ve cooled completely, you can store them in an airtight container at room temperature for up to three days. If you want to save them for later, you can freeze the muffins in a freezer-safe bag for up to three months. Just thaw them overnight in the fridge and reheat in the microwave for a quick, easy snack or breakfast.
Gluten Free Blueberry Muffins
Ingredients
- 1 1/2 cups gluten free baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter softened
- 3/4-1 cup low carb sweetener depends on taste
- 4 eggs
- ½ cup Greek yogurt
- 1/4 cup lemon juice
- 2 teaspoons vanilla extract
- The zest of one lemon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees and line a muffin pan with paper liner. You can use spray, but liners are easier for cleanup.
- Add gluten free flour, baking powder and salt to a medium bowl. Wisk together until well combined.
- In a separate bowl, add butter and sugar. Mix using hand beaters until light and fluffy.
- Add the eggs one at a time, continuing to beat in between each egg addition.
- Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until well combined.
- Fold in the blueberries.
- Add batter to prepared muffin tins. Fill to the top.
- Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 5 minutes, then continue cooling on wire rack.
