Lemon season is definitely bringing out all things lemon! Here is my favorite lemon blueberry muffin recipe! It’s a sure fire way to brighten up a blueberry muffin!
If you’re not a lemon person or you just don’t have any on hand, add a teaspoon of vanilla extract for a yummy vanilla blueberry muffin!
I love the easiness of muffins! They’re packable and kids can help themselves to them easily. We are always on the go even these days of quarantine! We are blessed to have family property adjoining ours so I am always packing food for the family to take up to our bicycle track or motocross track! I’m always looking to switch up the food I make. Making the most of seasonal food is a great way to do that!
Blueberries!
Blueberries are always a favorite of mine especially this time of year! Springtime is blueberry season! They’re so good for you and full of antioxidants and nutrients plus they taste amazing! Local and organic is best, but if you can’t get that, then buying them while they’re in season is what you want to do! Frozen are great too!
I made these gluten free and dairy free as I do all my recipes, but you can easily replace the gluten free flour in this recipe with all purpose flour and dairy with any dairy free products called for! I do only recommend using my easy gluten free flour blend. You can find that simple recipe here!
These lemon blueberry muffins are fluffy and moist! So long to dense dry muffins! These muffins will soon become your favorite blueberry muffin recipe!
If you have a small handful of extra blueberries after adding them to the recipe, you can drop a couple on top of the muffin batter before you put them in the oven!
Here are some gluten free flour blends from Amazon.
If you enjoy this recipe follow my baking board on Pinterest!
Lemon Blueberry Muffins
Ingredients
- 3¼ cup flour gluten free or all purpose
- 1½ cups sugar
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk dairy free or dairy dairy free milk of choice with a tsp of apple cider vinegar
- ½ cup avocado oil
- 1/4 cup Fresh squeezed lemon juice
- 2 lg eggs
- 2 zest of 2 lemons
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat oven to 375° Prepare muffin pan with liners or grease them.
- In a large bowl whisk together flour, sugar, baking powder, baking soda and salt.
- Ina medium bowl whisk together buttermilk, oil, eggs, lemon juice, and lemon zest.
- Add the buttermilk mixture to the flour mixture and combine. Do not over mix. Fold in blueberries.
- Fill the muffin pan cups ⅔ of the way full. Bake 20-30 minutes.
Happy Baking!
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