Blueberry Lemon Gluten Free Muffins

I’ve got a delicious Blueberry Lemon Gluten Free Muffins recipe for you! This recipe is moist, delicious and such a treat as a dessert or paired with your favorite cup of hot coffee, yum!

Breakfast Pairing Ideas

1. Greek Yogurt with Honey: The creaminess of the yogurt complements the sweetness of the muffins.
2. Scrambled Eggs or Omelet: A savory egg dish balances out the sweetness of the muffins for a well-rounded meal.
3. Crispy Bacon or Sausage: The salty, savory flavors of bacon or sausage pair perfectly with the fruity muffins.
4. Fresh Fruit Salad: Add a refreshing side of mixed berries or citrus fruits to enhance the blueberry flavor.
5. Smoothie: Blend up a fruity smoothie with bananas, spinach, and almond milk for a light and refreshing drink alongside the muffins.

These pairings will give you a delicious and satisfying breakfast!

Blueberry Lemon Gluten Free Muffins

I've got a delicious gluten free blueberry & chocolate muffin recipe for you! This recipe is moist, delicious and such a treat as a dessert or paired with your favorite cup of hot coffee, yum!

Print Pin Rate

Course: Breakfast, Snack

Keyword: Blueberry Lemon Gluten Free Muffins, Gluten Free Muffins, Gluten Free Recipe, Muffin Recipe

Prep Time: 20 minutes minutes

Ingredients:

• 1/2 cup Oil of choice (or dairy-free butter, room temperature)
• 3/4 cup Granulated sugar
• 1/2 cup Semi-sweet chocolate morsels
• 2 Eggs
• 1 tsp. Vanilla extract
• 1 Zest from Small Lemon
• 3/4 cup Gluten free flour
• 1/2 tsp. Salt
• 2 tsp. Baking powder
• 1/2 cup Dairy-free milk
• 1/2 cup Fresh blueberries

Instructions:

• Preheat oven to to 350°F (180°C).
• Line a muffin tin with papers! Grab a large mixing bowl, mix the oil and sugar. Add your eggs one at a time, make sure it's mixed well.
• Add vanilla and lemon zest and mix. Slowly add the the flour, salt and then baking powder.
• Add the dairy free milk. Finally, add the blueberries & chocolate, add batter to muffin papers and bake as directed.
• Bake for 30-35 minutes, or until the center is baked through, I check by poking a small tooth pick in the center of one!
• Remove from the oven and let cool for 10 minutes. Store in a container for up to 3-4 days at room temperature or in your fridge if you like it colder.