Gluten-Free Blueberry Lemon Muffins

Gluten-free blueberry lemon muffins are my favorite summer-time muffin. And if you know anything about me, you know that says a lot because I love muffins.

I mean what’s not to love, they’re such a versatile and delicious food.

I like to keep a few different variations in my freezer so that when I am needing a snack on the go, or even a mid-afternoon pick me up, I have access at my fingertips.

Gluten-Free Blueberry Lemon Muffins

This recipe is a super easy one! It takes maybe 10 minutes tops to throw together, and if you’re speedy, and trying to do 2198 other things at the same time, then it can take as little as 5.

The only thing I’d try to remind you of is to not let them sit out in the heat for days. This will cause them to spoil pretty quick because of the lemon reacting with the heat.

Mine go fast because friends and family devour them, but, as I mentioned, I also like to freeze them.

Gluten-Free Blueberry Lemon Muffins
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Gluten-Free Blueberry Lemon Muffins

the best summer muffin

Ingredients

  • 2 cups almond flour
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3 eggs
  • 3 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice + zest
  • 1 cup blueberries

Lemon Frosting

  • 8 oz cream cheese
  • 1 tbsp maple syrup
  • 1 tbsp honey
  • 1 tbsp lemon + lemon zest

Instructions

  1. Preheat your oven to 350F and prep a muffin tin. 

  2. Combine your dry ingredients in one bowl and your wet ingredients in another bowl. 

  3. Add the dry ingredients to the wet ingredients. Fold in blueberries when done. 

  4. Fill muffin tins 3/4 of the way, and bake for 15-20 mins. 

  5. Let them cool for a few mins and enjoy! 

Lemon Frosting

  1. Add all the ingredients together and whip them until it forms a frosting-like texture. 

You can pretty much eat these muffins any way you want. This is probably the only type of muffin I’ll ever share that I don’t top with peanut butter, but feel free to try it out if you are adventurous.

My favorite way to eat them is by topping them with a makeshift lemon frosting, which I included in the recipe details. It makes them more cupcake like, so if you’re into that, go for it.

If you love lemon or blueberries like me, you’ll absolutely love these gluten-free blueberry lemon muffins.

As always, LMK if you make them!

xx Linds

P.S. If you like these summer muffins, make sure to check out my cashew raspberry jam cookies — they’re also another one of my summer favorites.