These quick and easy to make Gluten Free Lemon Blueberry Muffins are the perfect summer treat! Fresh blueberries and lemon combination for a delicious and moist muffin.
Jump To / Aller directement à
Blueberry season is in full swing: perfect time to make these Gluten Free Lemon Blueberry Muffins!
If you're looking for more easy gluten free muffins, you can try my Gluten free Apple Cinnamon Muffins, my Banana Carrot Muffins, or my Gluten free Banana Blueberry Muffins.
⭐ Why you'll love this recipe
- These Gluten Free Lemon Blueberry Muffins super easy to make in just a few simple steps.
- These muffins are gluten-free, dairy-free, grain-free, vegan, paleo and AIP compliant but no one will even notice.
📖 Ingredient notes
- Almond flour (or tigernut flour for those who are on AIP or nut free). Those who are not on AIP nor allergic to nuts can use almond flour. If you are on AIP and still in the elimination phase or if you have a nut allergy you have to use tigernut flour. Because tigernut flour is not a nut and is AIP compliant. Whereas almond flour is a nut and is not AIP compliant. If you don't know what tigernut flour is and want to learn all about it, you can read my post What is tigernut flour.
- Arrowroot. It is a starch. See below for substitutions.
- Blueberries. For this recipe, you will need fresh blueberries. But I don't recommend making these muffins with frozen blueberries as they will give too much moisture to your batter.
- Lemon. To get 3 tablespoons of lemon juice and a tablespoon of lemon zest, you will need one large lemon. I highly recommend using organic lemon: you don't want to have lemon zest full of pesticides.
For the quantities and complete list of ingredients for these gluten free lemon blueberry muffins, please see the recipe card below.
💭 Substitutions
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- Coconut yogurt. You can use any other kind of non dairy yogurt according to your own diet. If you're not dairy free, vegan, paleo nor AIP, you can also use dairy yogurt.
🥣 Step by step instructions
- In a large bowl, combine the almond flour (or tigernut flour), arrowroot, baking soda and salt. Stir with a spoon.
- In a separate bowl, mix together the coconut yogurt, maple syrup, lemon juice, vanilla extract and lemon zest and mix until well combined.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Add the blueberries to the batter.
- Fold the blueberries into the batter.
- Line or lightly oil a muffin pan. Pour the batter into each cup. You should get about 8 muffins, depending on your pan.
- Then bake at 360°F (180°C) for about 25 minutes.
👩🏻🍳Top tips
- Tip #1. In order to create tall muffin tops, I fill my muffin cups all the way to the top.
- Tip #2. Never open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how they look", they will fall down or won't rise.
- Tip #3. Start by zesting your lemon before cutting it to juice it. It will make the zesting easier.
💬 Recipe FAQs
Unfortunately there are no possible substitution for the tigernut flour if you are on AIP and still in the elimination phase. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
If you have a nut allergy and need a nut-free version, you can make these muffins with tigernut flour. Because tigernut is not a nut!
If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of oil of your choice or coconut milk.
Yes! These muffins freeze extremely well. When you’re ready to enjoy them, let them thaw at room temperature or pop them in the microwave oven for 1 minute or pop them in the oven for a few minutes.
🍪 Other Summer recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Gluten Free Lemon Blueberry Muffins (vegan, paleo, AIP)
Equipment
Ingredients
- 150 grams (1 cup + ⅓ cup) almond flour (make sure to use tigernut flour if you are on AIP )
- 60 grams (⅓ cup) arrowroot (see notes below for substitutions)
- 1 teaspoon baking soda
- Pinch of sea salt
- 200 grams (¾ cup) coconut yogurt (or any other kind of yogurt compliant with your diet)
- 4 Tablespoons maple syrup (see notes below about reducing quantity)
- 3 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 teaspoon vanilla extract or vanilla powder
- 125 grams (¾ cup) fresh blueberries
Instructions
- Preheat oven to 360° F (180° C)
- In a large bowl, combine the tigernut flour (or almond flour), arrowroot, baking soda and salt. Stir with a spoon.
- In a separate bowl, mix together the coconut yogurt, maple syrup, lemon juice, vanilla extract and lemon zest and mix until well combined.
- Add the wet ingredients to the dry ingredients and mix with a spoon until well combined.
- Add the blueberries and fold them into the batter.
- Line or lightly oil a muffin pan. Fill each muffin cup with batter, you should get about 8 muffins depending on your pan.
- Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one of the muffins, the knife should come out clean. And voilà!Bon appétit !
Notes
- Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
- Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
- If you want to omit the maple syrup you can replace it with the same amount of oil or coconut milk.
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Claire McK
WOW. I’ve made *many* of your recipes for AIP baked goods and love them all, but the addition of yogurt in this recipe is a textural game changer! Absolutely amazing! 👏🏼👏🏼👏🏼