This is an easy semi homemade gluten free muffin recipe I adapted using a gluten free muffin mix from King Arthur Baking Company. This recipe is for those who don’t want to create their own GF flour blend, but are not sure what mix to use. They are not all created equal. The type of flours in the mix is key to the desired texture for whatever it is you’re baking. Potato starch and rice blends are the softest and sweetest. Blends that include other grains like millet, or beans and lentils, are for heartier bakes.
Even the potato rice blends still need a little tweak to enhance the flavor and texture. After much trial and error, including bakes I just tossed right in the trash, this is the recipe that works! It saves time, money, and cabinet space (no need to store different flours, xanthan gum, cellulose, etc.) Using lemons and blueberries, make these muffins moist, sweet and tender. I use blueberries in this recipe because they are in season right now by us in Oak Lawn, Illinois. In season, fresh berries have no rival for flavor. They are deliriously delicious. The acid from the lemons tweaks the texture, adds moisture, and gives a tart balance to the sweet flours and blueberries.
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Ingredient List and Substitutions
- One King Arthur Gluten Free Muffin Mix
- 3 Eggs – I used Happy Egg Co.
- 6 TBS of grapeseed oil
- 1 Cup Buttermilk
- 2 large organic lemons (organic because you will be using the zest)
- 1 Tbs of pure Vanilla Extract, Madagascar Bourbon Vanilla is the best if you can find it.
- 1 1/2 cups of fresh blueberries. Blueberries are in season here, so they are fresh and full of flavor.
The substitutions and additions to the list on the back of the box are – – –
- The box mix calls for 1 cup of cow’s milk. Regular cow’s milk doesn’t agree with me but I can tolerate some buttermilk because of the fermentation. Buttermilk also gives the muffins a little extra fluff and rise. I have also used both Oat Milk and Almond Milk inthis recipe. The Oat Milk works better because it has oil added to it giving it a creamy texture. Almond milk usually does not. The recipe needs the extra bit of fat and protein for flavor and texture. Also for that reason, if you use cow’s milk, I do not recommend skim milk.
- I used Grapeseed oil because it is light in color and flavor and tolerates high heat. Also because as yummy as butter is, it doesn’t like me very much.
- Pure vanilla adds flavor depth and balances the sweet flour blend.
- The acid from the lemon zest and juice creates a softer texture and adds a tartness to balance the sweet flours and blueberries.
- Fresh Blueberries add texture to the soft muffins and in season, they are very sweet and juicy. Here we use Michigan blueberries from the farmers market. It’s hard not to eat them all on the way home. They smell so good.
Step-by-Step Instructions with Photos
First – preheat your oven to 375 F and grease your muffin tins. This recipe makes 15 average sized muffins when filled just to the rim with 4 Tbs of batter in well. If you don’t have 2 muffin tins, you can put more batter in each well. This means it will take a little longer for the muffins to bake.
Second – Zest the two lemons, removing all the yellow skin. The long tool in this photo is the zester. You can use any grater that suits you though.
Third – Squeeze all the juice you can out of both lemons, using either the citrus juicer or your hands, making sure to keep the seeds out. Once you’ve done that, take a fork and scrape some pulp out too.
Fourth – Beat the eggs. To the beaten eggs add the oil, vanilla, buttermilk, lemon zest and juice. Mix just until blended.
Fifth – Dump the box mix of dry ingredients into a large bowl. Add your bowl of wet ingredients into the dry, mixing just until blended. Don’t over mix or you will have dry muffins. Then fold in your blueberries, also just until blended.
Sixth – Fill the greased muffin tins just to the rim with about 4 Tbs of batter in each well. Let the filled tins sit for 10 minutes before putting them in your pre-heated oven. If you want extra sweetness, you can sprinkle granulated sugar on top of the batter before you put them in the oven. I didn’t add the sugar. The fruit combo made them sweet enough for us.
Seventh – Bake for 18-22 minutes, more if you have filled your tins more than 4Tbs. They’re done when a toothpick or knife comes out clean when inserted into the middle of the muffin. Let them rest 5 minutes before taking them out of the tins. Then resist the urge to eat them while warm. Gluten free bakery needs to cool before your eat it, otherwise the texture is gluey. Letting them cool also lets the flavor of the blueberries and lemon come through.
Now Serve your Muffins with Style
These muffins are light, sweet, with a lemony finish. I dare you to eat just one. Serve them on our restaurant style vintage ironstone by Syracuse in the Mayflower Roxbury Pattern. You can find this set in our shop.
Share the fruits of your labor with good company. Set the table with unique dishes, add some flowers from the garden, and now you’re in your happy place.
Gluten Free Blueberry Lemon Muffins
- 1 Mix King Arthur Gluten Free Muffin Mix This is the best GF pre-mixed blend that I have tested. Easy to adapt, and tasty.
- 1 cup Buttermilk The box mix calls for cow's milk. I have used Oat Milk, Almond Milk, and Buttermilk. Oat Milk has oil added which makes it richer than Almond Milk. Buttermilk helps with the rise and texture. I don't tolerate cow's milk but I can tolerate some buttermilk. You may want to consider this info. before choosing which of these to use. I used buttermilk for this batch.
- 6 Tbs Grapeseed Oil The box says to use butter or oil. Grapeseed oil is relatively clear and nearly flavorless, so it works well in bakery. It also holds it's structure in high heat.
- 3 Lg eggs I used Happy Egg Co. eggs. They have gorgeous yellow yolks, because of what the hens are fed. They're delicious and add some nice color to the muffins too.
- 2 Lg lemons for both zest and juice
- 1 1/2 cups fresh blueberries freshest is straight from the farmers market or your garden
- 1 Tbs pure Vanilla Extract not imitation, Madagascar Bourbon if you can find it.
- 1 Tbs butter – for greasing the muffin tins Paper muffin cups stick to the muffins. Greasing the tins also helps the muffins to brown. If you don't want to use butter, I recommend the grapeseed oil.
- Preheat oven to 375F and grease your muffin tins. Adding the blueberries, lemons and vanilla gives you 15 regular sized muffins when the wells are filled just to the rim. I used butter instead of paper liners because the liners always sticks to the muffins. The butter also helps the muffins to brown. If you're using oil instead of butter, use the grapeseed oil, applying sparingly with a pastry brush.
- Zest the two lemons
- Using your hands, or a the citrus squeezer, juice both lemons. Get as much juice as you can and then scrape some of the pulp out of the lemons as well.
- Beat the 3 eggs. Add the milk, oil and vanilla to the eggs, lemon juice and zest. Mix well.
- Dump the box ingredients in a large bowl. Add all the wet ingredients. Mix just until blended. Some lumps are ok. You do not want to over mix muffin batter.
- Fold in the blueberries just until blended. Do not stir.
- Grease your muffin tin and then fill each well with 4 Tbs of batter. This will fill them to just below the rim. Let them sit for 10 minutes before putting them in the oven.
- Bake for 18 to 22 minutes. The time will depend on your oven and how much you have filled the muffin wells. They are done when a toothpick or slim sharp knife inserted in the center of the muffins comes out clean. Let cool in the tin for 5 minutes, giving time for them to set. Once you take the muffins out, resist the urge to eat them right away. Warm Gluten Free bakery can be gluey or glumpy. Letting it cool off, will bring the flavors out and lighten up the texture.