GF Lemon Blueberry Muffins


Hello my fellow Gluten-Free friends! If you're looking for a bakery style Blueberry muffin that you can enjoy without missing 'the real thing' look no further... THIS IS IT. I recently turned 30, and over the last year or so, every time I eat dairy, or grains of any kind, my lower abdomen puffs out like I'm "expecting" :-(

It's awful, and I hate it. Cheese and bread may be my favorite foods of all time, so I'm sure you can imagine how upsetting this new reaction is for me. I'm slowly trying to get myself organized enough to see a doctor about my gut...and hopefully they can help me get back to my ol' self. In the meantime, I'm trying my best to avoid dairy, and grains..and at the very least gluten. These muffins came out so good I can eat one, or two without feeling the effects of a normal muffin.

HINT: You can top these with frosting and they can pass for cupcakes!


If you've made muffins before, you know that it's a very quick and easy process, hence why this blog post is going to be much more simple than usual. I also ran out of daylight the day that I made these, so I ended up photographing them the following morning when the cloudy Seattle skies let out a touch of sun. The original recipe can be found here.



Makes 12 standard sized muffins



  • 2 1/2 cups (250 g) GF baking flour mix (I used Bob Red Mill's 1 to 1 baking flour)
  • 1 1/4 t. xanthan gum (omit if your blend already contains it)
  • 1/4 cup (36 g) arrowroot
  • 2 1/2 t. baking powder
  • 1/4 t. baking soda
  • 1/2 t. salt
  • 1 1/4 cups (about 250 g) blueberries ( If using frozen, rinse with cold water before using )
  • 7 TB room temperature unsalted butter
  • 1/2 cup (200 g) granulated sugar
  • 2 eggs 
  • 3/4 cup low fat homemade or store-bought buttermilk
  • Zest of 1/2 a lemon *omit if you don't want the lemon flavor*


  1. Preheat your oven to 350°F.  For easy clean up, line 12 muffin tin with cupcake liners.
  2.  In an appropriate size bowl, mix up the following: flour, xanthan gum (if needed), arrowroot powder, baking powder, baking soda, lemon zest and salt. Measure out your frozen blueberries in a separate bowl and rinse with cold water. Add 1 tablespoon of your dry ingredients to the blueberries and mix to coat, set aside.

  3. In a separate bowl, whip butter and sugar until light and fluffy. Add eggs and beat until combined. Add about half of your dry ingredients and buttermilk and mix gently. Your batter will be thick, but do not add extra liquid.

  4. Add your chilly blueberries and remaining dry ingredients, and gently fold the berries into the batter. Do not over-mix :)

  5. Spoon batter into lined muffin tins. I was able to get 12, with each cup filled to the rim. I sprinkled some almond flour on the top of each muffin to create a nice texture. You could also use raw sugar, or a crumb mix of butter, flour, and oats.

  6. Bake muffins for about 20 minutes or until a toothpick comes out clean with a few crumbs. Let cool for a bit and then remove each muffin and place on a cooling rack. Store in a zip lock bag on your counter or fridge, or container of your choosing. My 12 lasted 3 days, even with gifting 5 to a GF friend. They still tasted just as amazing on the 3rd day. :-D