Gluten free Lemon Blueberry Muffins

Published March 8, 2023 by Dr. Stephanie Gray, DC

This post may contain affiliate links.

I love a good, healthy muffin recipe. Today, I am making really yummy Gluten Free  Lemon Blueberry Muffins.  Made with almond flour, tapioca and coconut flours, lemon, blueberries, and sour cream (with a dairy free option), these are the fluffiest gluten free muffins you will ever have. You will find no refined sugars in these muffins.

Muffins should be made in a home kitchen, not a factory. I reject all store bought muffins.  They are always  made with refined flours, white sugar and usually other questionable ingredients (like canola or soybean oil, among others).  There is nothing healthy about a store bought muffin. If you find a healthy one, let me know. I’ve been on the lookout for 25 years.

For example, the first ingredient listed on a lemon blueberry muffin at Starbucks is sugar. The second ingredient is enriched wheat flour. This muffin boasts 47 grams of refined carbohydrates, which is equivalent to nearly 12 teaspoons of sugar. Sorry Starbucks. I love, love love you for your coffee, but not your sugary drinks and snacks.

The WHO recommends that people limit sugar intake to 50 grams of sugar per day.  Twenty-five grams of sugar for “added health benefits.” A lemon blueberry muffin from Starbucks will put you near the top limit of recommended sugar for your day. 

This is just one example of the hidden sugars out there. If you care about your health at all, one must be mindful and read labels. It’s a circus out there. 

If you like muffins like me, you must make them at home to make them healthy. At home you can control the ingredients and your body will thank you and work better on your behalf.

My Lemon Blueberry Muffins have less than 2 grams of sugar which is equivalent to 1/2 tsp of sugar (it will be more if you use maple syrup- but maple syrup is less refined than white sugar, so you’ll still be in a better spot).

These muffins are not only gluten free, they are grain free, sugar free and low carb!

For other great snacks, check out these other recipes:

Paleo Sweet Potato Muffins

1 Bowl Zucchini Trail Mix Cookies

GF Pumpkin Muffins

No Bake Coconut Energy Balls

GF Lemon Chia Loaf

Why you will LOVE these GF Lemon Blueberry Muffins

• Very easy to make

• Simple ingredients using real food

• A ONE BOWL recipe, making less mess

•  A healthy, unprocessed baked good that has no refined sugars!

• Gluten free, grain free, with dairy free option

• They freeze nicely so you can eat them on demand

• No wheat, no sugar, less INFLAMMATION

What equipment do you need? 

• oven
• muffin tin/liners
• large mixing bowl
• measuring cups/spoons
• wooden spoon
• ice cream scoop

What ingredients do you need?

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup monk fruit sweetener/maple syrup
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 eggs
• 2 tbsp olive oil
• 1/3 cup sour cream
• 1/4 cup almond milk
• 1 lemon juiced and zested
• 1/2 cup blueberries (frozen or fresh)

How do I make these GF Lemon Blueberry Muffins?

It’s Super EASY!

Step 1:

Step 2:

Add all dry ingredients to a large mixing bowl.

Step 3:

Create a well in the middle of the dry ingredients. Add each wet ingredient (except blueberries), one at a time using a wooden spoon to mix together. 

Step 4:

Stir blueberries in to mixture. 

Step 5:

Use an ice cream scoop to divide the mixture into prepared muffin tins. 

Step 6:

Bake for about 25 minutes. Tops should be light brown. Allow muffins to cool in the pan for 5 minutes before handling.

.loKey Ingredients & Substitutions:

• Almond flour –I regularly use almond flour for my baking. It’s naturally gluten free and it’s easy to work with. Plus it tastes good!  I did not test other gluten free flours like oat flour. I used Kirkland brand almond flour for best pricing. Walmart surprisingly, now carries a similar product. 

• Tapioca flour– Tapioca flour is a naturally gluten free, low net carb “flour” that helps ingredients bind together. It is key to helping bakers achieve a fluffy, light and spongy texture. Arrowroot starch would be a good substitute.

• Coconut flour– Coconut flour is a naturally gluten free, low net carb flour that is good when used in small quantities (1/4 cup or less). If you don’t have any, substitute with almond flour. 

• Monk fruit sweetener -Monk fruit sweetener is a no calorie sweetener that is popular in  low carb baking. It is suitable for diabetics and anyone looking to reduce sugar. It is believed to be non-harmful on gut bacteria (comparted to Splenda) and non-toxic to the brain (unlike aspartame). Coconut sugar, Swerve or maple syrup would be good substitutes.

• Olive oil– I used olive oil for this recipe but I could have very easily used avocado, MCT or coconut oil. Don’t use refined seed oils like canola, sunflower or safflower oil as they are pro-inflammatory and are just not good for you, especially when heated. 

• Lemon- Lemon is a key ingredient for this recipe. Use 2 lemons or 6 tbsp of lemon juice.  I use Santa Cruz Organic Pure Lemon juice if I don’t have real lemons.

• Lemon zest– Lemon zest adds a wonderful, fresh, lemon flavour. If you don’t have real lemons, it’s ok to omit. Muffins taste good without zest.

• Almond milk– Almond milk was used but any nut milk or even regular milk would work.

• Sour cream– I used full fat sour cream to make these muffins moist. Greek yogurt, or dairy free yogurt would be good substitutes. The muffins will still taste good if you omit this ingredient. 

• Blueberries- Use fresh or frozen blueberries.  Raspberries would be a good substitute. Frozen blueberries may bleed a bit when you stir them in. 

How to Store these GF Lemon Blueberry Muffins?

Store leftover muffins in an airtight glass container. They are ok on the counter for a couple days but after that they should be refrigerated.  Must be eaten within 5 days.

These muffins freeze well.

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media