The best lemon blueberry muffins make your morning better, the sun shines a little brighter, and you can do anything!

We often make a special breakfast like these muffins on the weekend and freeze any leftovers for quick breakfasts on the go during the week. It makes for a healthier alternative and doesn’t slow you down on the way out the door either.

I used a standard one-to-one gluten-free flour in these best lemon blueberry muffins. I usually use Namaste flour or King Arthur Measure for Measure in my baked goods since both are easily obtained online or in the grocery store. Any gluten-free 1:1 flour should work fine.

For my gluten eaters: you can simply replace the gluten-free flour with regular all-purpose flour.

I love my muffin tins from Wilson. They are non-stick and make clean-up incredibly easy. In fact, I actually put on the lemon drizzle while the muffins are still in the pan rather than later. It’s much easier to clean up any of the sugar mess right off these muffin tins.

If you are looking for a higher protein alternative to muffins, my gluten-free protein pancakes are a great way to start your day.

Two notes on making these muffins:

First, be sure to gently mix the flour into the wet ingredients. Do not overmix. If you do, the muffins will be tough instead of light and fluffy.

Second, make sure to freeze any leftovers within a few hours of baking. The muffins tend to get a little soft if left on the counter.

Ingredients

Dry Ingredients

2 cups gluten-free 1:1 flour(or regular all-purpose flour)
2 tablespoons corn starch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ cups blueberries, fresh or frozen

Wet Ingredients

½ cup butter, 1 stick
1 cup sugar
2 eggs
2 teaspoons vanilla
¾ cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice

Lemon Drizzle

2 tablespoons lemon juice
1 cup powdered sugar
1 dash salt

Instructions

Preheat oven to 375. Prepare a muffin tin with paper cups
Combine dry ingredients except for blueberries. Whisk to combine.
Cream butter and sugar in a separate bowl until fluffy. Add the eggs and again whip until fluffy. Add remaining wet ingredients and combine until well mixed.
Add 3/4 of the dry mixture to the wet ingredients. Gently combine until the flour disappears.
Add the remaining dry mixture to the blueberries and toss to coat.
Add the flour-coated blueberries to the batter and gently combine.
Divide the batter into the muffin cups.
Bake for 30 minutes and test with a toothpick or fork to make sure they are done.
While the muffins bake, prepare the lemon drizzle by combining the lemon juice, powdered sugar, and salt and whisk until well combined and smooth.
When the muffins are finished, top the muffins with the lemon drizzle while still in the muffin pan. Remove the muffins and allow them to cool slightly before eating.
Note: muffins should be eaten within 3-4 hours after baking or frozen for future use.

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The Best Lemon Blueberry Muffins