Fluffy Gluten-Free Lemon Blueberry Mini Muffins (Dairy-Free)
Updated: 3 days ago
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Why You Will Love These Kid Friendly Gluten-Free Lemon Blueberry Breakfast Muffins
Bursting Berry Lemon Flavor: The bright, citrusy punch from fresh lemons pairs great with sweet, juicy blueberries.
Ultra-Moist & Tender: A scoop of rich, vanilla-flavored non-dairy yogurt keeps these gluten-free mini muffins melt-in-your-mouth soft without weighing down the crumb.
Naturally Sweetened: This dairy-free lemon blueberry muffin recipe uses pure maple syrup as a unrefined sweetener that enhances the fruit flavors without any refined white sugar.
Bite-Sized & Kid-Approved (my kids love these!): Fun to bake with family and perfectly portioned for quick morning breakfasts, afternoon snacks, or lunchbox treats.
Lemon and blueberry together are the best flavor combination! I love including yogurt in muffin batter for a little extra moisture- for this recipe we used a vanilla flavored coconut yogurt. You could definitely use plain coconut yogurt, or even a cashew yogurt. Just make sure it is a thicker consistency style of yogurt (I like skyr or greek dairy or non-dairy yogurt varieties).
The gluten-free flour blend I used in these Gluten-Free Bakery Style Lemon Blueberry Muffins:
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Fluffy Dairy-Free Lemon Muffins with Maple Syrup
Can I substitute the almond flour if I have a nut allergy?
Yes you can. Super-fine almond flour adds essential moisture and healthy fats to gluten-free baking. If you have a nut allergy, you can swap the almond flour for an equal amount of oat flour or additional 1:1 gluten-free baking flour. Keep in mind the muffins may turn out slightly less tender.
Can I use frozen blueberries instead of fresh?
Yes, you can! If using frozen blueberries, do not thaw them beforehand—fold them directly into the batter while still frozen so they don’t bleed excess juice and turn the batter purple. Be sure to dust them with a pinch of gluten-free flour first so they don't sink to the bottom.
Why is resting the batter necessary?
Giving the batter a rest on the counter allows the starches in the 1-to-1 gluten-free flour blend to hydrate and fully absorb the wet ingredients. This simple step prevents any grit or graininess in the final texture, yielding a remarkably soft crumb.
How should I store these fluffy gluten-free lemon blueberry muffins?
Store them in an airtight container at room temperature lined with a paper towel to absorb excess moisture for up to 3 days (if they last that long), or freeze individual muffins for up to 3 months.
Substitutions & Customizations
Yogurt Variations
If you want to swap out the coconut yogurt cashew yogurt, or almond milk yogurt work equally well. If you tolerate dairy a thick, Greek-style or Skyr-style would work great.
Berry Swaps
Swap the blueberries for diced fresh raspberries, blackberries, or finely chopped sweet strawberries for a different berry-lemon twist.
Lemon Glaze
For an extra pop of bright citrus flavor, whisk together ¼ cup of organic powdered sugar (or powdered coconut sugar) with 1–2 teaspoons of fresh lemon juice and drizzle it over fully cooled muffins.
Standard Muffin Size
To make full-sized muffins instead of mini muffins, fill a standard 12-cup muffin pan and increase the bake time to 18–22 minutes (or until a toothpick comes out clean).
If you love these Fluffy, Gluten-Free Lemon Muffins, check out our full collection of Breakfast Recipes. Check out other great gluten-free, dairy free recipes:
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to make these Gluten-Free Mini Blueberry Muffins (Refined Sugar Free)
Ingredient List
Step 1: Preheat and Prep
Preheat your oven to 350°F (190°C). If using a Silicone Pan: Spray with avocado oil and place it directly on a flat metal baking sheet. I love using Silpat's Non-Stick muffin pan for baking. The muffins come out so clean and cook evenly. If using a Metal Pan: Spray with avocado oil or line mini-muffin cups.
Step 2: Whisk the Dry Base
In a large mixing bowl, thoroughly whisk together the almond flour, gluten-free 1-to-1 flour, baking powder, baking soda, and salt until completely incorporated.
almond flour, 1-to-1 flour, baking powder, baking soda, and salt in a bowl almond flour, 1-to-1 flour, baking powder, baking soda, and salt combined in a bowl
Step 3: Blend the Liquids
In a separate bowl, vigorously whisk together the vanilla coconut yogurt, maple syrup, eggs, lemon zest, lemon juice, and vanilla extract. Slowly drizzle in the melted refined coconut oil while whisking quickly to keep it smooth.
vanilla coconut yogurt, maple syrup, eggs, lemon zest, lemon juice, vanilla extract and coconut oil vanilla coconut yogurt, maple syrup, eggs, lemon zest, lemon juice, vanilla extract in a bowl vanilla coconut yogurt, maple syrup, eggs, lemon zest, lemon juice, vanilla combined wet ingredients in a bowl stirred by a whisk adding the coconut oil to the wet ingredients whisking the coconut oil into the wet ingredients in a bowl
Step 4: Combine Wet into Dry
Pour the wet ingredients directly into your whisked dry base. Stir gently with a spatula just until the flour patches disappear and a smooth, thick batter forms.
the wet and dry ingredients in separate bowls pouring the wet ingredients into the dry ingredients stirring the lemon muffin batter in a bowl with a whisk
Step 5: Fold the Berries
Gently fold your flour-dusted fresh blueberries into the thickened batter.
a bowl of blueberries with 1:1 gluten free flower in a red teaspoon 1:1 gluten free flour sprinkled on blueberries in a bowl adding the blueberries to the lemon muffin batter lemon blueberry muffin batter in a bowl
Step 6: Rest the Lemon Blueberry Muffin Batter
Leave the gluten-free lemon blueberry mini muffin batter alone on the counter for 5-minutes. This step allows the starches in the 1-to-1 flour to fully absorb the liquids, guaranteeing a tender crumb with zero graininess.
Fill and Bake: Divide the batter evenly among your cups, filling them right to the top rim. Metal Pan: Bake for 14–16 minutes. Silicone Pan: Bake for 18–20 minutes (to ensure the center completely sets).
Lemon Blueberry muffin batter in silicon muffin cups
Step 7: Check for Doneness
They are done when the tops spring back slightly and a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes then pop out onto a wire rack to finish cooling.
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