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5 from 7 votes

Gluten Free Lemon Blueberry Muffins

by: claire cary

These gluten free lemon poppy seed blueberry muffins are made in one bowl, full of flavor and the perfect combination of sweet and tangy. They're made with pantry staple ingredients and so light and fluffy!
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Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
12

Ingredients

Wet

  • ½ cup butter or refined coconut oil melted
  • 1 cup white sugar
  • 2 eggs
  • ½ cup greek yogurt
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 tablespoons lemon zest

Dry

Lemon glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a muffin tin with 12 liners and set aside.
  • Whisk together all wet ingredients in a large mixing bowl.
  • Whisk in the all purpose flour, oat flour, baking powder and salt. Be sure to spoon and level the flours.
  • Fold in the poppy seeds and blueberries.
  • Scoop into the prepared muffin tray, filling each all the way to the top.
  • Top with a few extra blueberries if desired.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Let cool in the tray for about 15 minutes, then carefully remove onto a wire rack to finish cooling.
  • Whisk together the sugar and lemon juice for the glaze until a smooth consistency is formed.
  • Drizzle on top of the muffins once cooled and enjoy!

Notes

If you are not gluten free, you can sub the GF all purpose flour for regular all purpose flour, but still use the oat flour. 
If you do not have lemon extract, just add in an extra tablespoon or so of lemon zest.
Serving: 1muffins / Calories: 228kcal / Carbohydrates: 38g / Protein: 5g / Fat: 9g / Saturated Fat: 2g / Trans Fat: 1g / Fiber: 3g / Sugar: 15g

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