Gluten-Free Blueberry Lemon Muffins

My gluten-free blueberry lemon muffins are bursting with flavor! They’re naturally sweetened with bananas, honey, and applesauce. They’re gluten-free with oat and almond flour and taste like a bite of honey-kissed sunshine!. The white chocolate chips & shredded coconut are divine!

Gluten-Free Blueberry Lemon Muffins on a cooling rack.

My Gluten-Free Blueberry Lemon Muffins Recipe is made healthier with almond flour, oat flour, blended cottage cheese, fresh lemon juice, lemon zest, blueberries, coconut, white chocolate chips, and olive oil. These gluten-free lemon muffins are naturally sweetened with honey and bake light and fluffy. They’re topped with coconut and white chocolate chips for the perfect breakfast, brunch, or snack.

This easy recipe with basic ingredients is one of my family’s favorite breakfasts for busy mornings. Their bakery-style home dome tops with garnishes make them an eye-catching and delicious item on the serving table for Easter, baby showers, bridal showers, or any special occasion.

Why You’ll Love This Gluten-Free Blueberry Lemon Muffin Recipe

  • It’s naturally sweetened with bananas, applesauce, honey, and blueberries.
  • All the simple ingredients are easily digestible for a gentle tummy.
  • You can make them ahead of time to streamline your morning.
  • It’s a delicious way to incorporate superfoods into breakfast.
Gluten-Free Blueberry Lemon Muffins on a cooling rack.

Ingredients & Substitutions

Here is all you need to make the best gluten-free lemon blueberry muffins recipe:

Honey: Substitute with maple syrup, agave nectar, or brown rice syrup.

Cottage Cheese: You can swap with greek yogurt, sour cream, or ricotta cheese.

Unsweetened Applesauce: You can replace with smashed bananas in the same amount.

Fresh Blueberries: You can use fresh or frozen blueberries.

Eggs: Try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or chia eggs.*

Lemon Juice: Freshly squeezed lime juice or orange juice can be used instead.

Oil (Light Olive): Swap with melted coconut oil, vegetable oil, or melted butter (if not dairy-free).

Lemon Zest: Orange zest can also be used for a delicious citrus flavor.

Vanilla Extract: You can use pure vanilla extract or imitation.

Almond Extract: You can omit or replace with hazelnut extract.

Oat Flour: Replace with brown rice flour or almond flour.

Almond Flour: You can replace it with an equal amount of oat flour. However, the texture will be more dense.

Tapioca Flour: Arrowroot flour or potato starch can be substituted.

*I have not tested this substitution

Gluten-Free Blueberry Lemon Muffins on a cooling rack.

How to Make My Blueberry Lemon Muffin with Almond Flour Recipe

Step 1: Prepare the Ingredients

Preheat oven to 425°F. Line your muffin pan with cupcake liners and lightly spray with non-stick spray. 

Zest and juice one lemon. 

Add one teaspoon of tapioca flour to a bowl and shake the fresh or frozen blueberries to coat them lightly. The flour coating will provide some friction to the blueberries so they don’t sink to the bottom of the muffins during baking.

Adding wet ingredients to muffin batter.
Adding wet ingredients to muffin batter.

Step 2: Make the Muffin Batter

In an upright blender, food processor, or large mixing bowl with an immersion or stick blender, add the wet ingredients, including bananas, honey, applesauce, lemon juice, lemon zest, coconut oil, vanilla extract, and almond extract. Blend until the bananas and cottage cheese are smooth. Add the eggs and mix until combined.

Add the dry ingredients to the mixing bowl, including oat flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Mix with a whisk until blended. Allow the batter to rest for 5-10 minutes. The batter will become fluffier as it rests.
Gently fold the blueberries, shredded coconut, and white chocolate chips in with a spatula.

Step 3: Bake the Muffins

Fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Sprinkle additional blueberries, white chocolate chips, and coconut as a garnish on top of each muffin.

To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for an additional 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack and sprinkle with lemon zest. 

Gluten-Free Blueberry Lemon Muffins on a cooling rack.

Lemon Blueberry Muffin Gluten-Free Recipe Notes

Cottage Cheese Texture: Be sure to blend the cottage cheese to remove the curdled texture. Otherwise the white curds will be visible in the muffins.

Batter Consistency: Allowing the batter to rest after you mix in the dry ingredients will give the baking powder to activate and make the dough lighter and fluffier.

Heat Boost: Baking the muffins at the higher temperature for the first five minutes will help create the bakery-style high dome on top of the muffins.

Refrigeration: Store the muffins in an airtight container or sealable plastic bag to prevent them from drying out. They can be stored in the refrigerator for up to 5-7 days.

Freezing: Wrap each muffin individually in plastic wrap or aluminum foil, or place them in a single layer in a freezer bag. Label the bag with the date for easy tracking. They can be frozen for up to 2-3 months. Allow to thaw in the fridge. 

Thawing: When ready to eat, thaw frozen muffins in the refrigerator overnight or at room temperature for a few hours. You can also use the microwave for a quick thaw, but be cautious not to overheat and dry out the muffins.

Can I substitute the honey with another sweetener in gluten-free blueberry muffins?
Yes, you can use alternative sweeteners like maple syrup, agave nectar, or brown rice syrup.

How can I replace cottage cheese in this gluten-free lemon muffin recipe?
Substitute cottage cheese with alternatives like almond milk, coconut milk, or soy milk in this blueberry muffin recipe.

Can I freeze these muffins?
Yes, you can freeze the muffins for up to 2-3 months. Ensure they are completely cooled before wrapping them individually and placing them in a freezer bag.

Can I make these blueberry lemon muffins dairy-free?
Absolutely! Choose dairy-free alternatives for cottage cheese and use non-dairy milk in place of regular milk.

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. However, fold them into the batter gently to prevent the color from bleeding too much.

Can I omit the lemon zest from the lemon muffins?
Yes, but the lemon flavor won’t be quite as strong.

Gluten-Free Blueberry Lemon Muffins on a cooling rack.

Gluten-Free Blueberry Lemon Muffins Recipe

My gluten-free blueberry lemon muffins are bursting with flavor! They're naturally sweetened with bananas, honey, and applesauce. They're gluten-free with oat and almond flour and taste like a bite of honey-kissed sunshine!
5 from 6 votes
Servings 12
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients
  

WET INGREDIENTS:

  • 1/2 cup honey
  • 1/3 cup cottage cheese
  • 1/4 cup unsweetened applesauce
  • 3 eggs
  • 1/4 cup lemon juice
  • 3 tablespoons oil (light olive is my fave)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract

DRY INGREDIENTS:

  • 1-3/4 cups oat flour
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

MIX-INS

  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup white chocolate chips (optional)
  • 1/4 cup shredded coconut (optional)

Instructions
 

  • Preheat oven to 425°F. Line your muffin pan with cupcake liners and lightly spray with non-stick spray.
  • Zest and juice one lemon. 
  • Add one teaspoon of tapioca flour to a bowl and shake the fresh or frozen blueberries to coat them lightly. The flour coating will provide some friction to the blueberries so they don't sink to the bottom of the muffins during baking.
  • In an upright blender, food processor, or large mixing bowl with an immersion or stick blender, add the wet ingredients, including bananas, honey, applesauce, lemon juice, lemon zest, coconut oil, vanilla extract, and almond extract. Blend until the bananas and cottage cheese are smooth. Add the eggs and mix until combined.
  • Add the dry ingredients to the mixing bowl, including oat flour, tapioca flour, almond flour, baking powder, baking soda, and salt. Mix with a whisk until blended. Allow the batter to rest for 5-10 minutes. The batter will become fluffier as it rests. Gently fold the blueberries, shredded coconut, and white chocolate chips in with a spatula.
  • Fill the muffin cups nearly full with batter. Allow the batter to mound higher in the middle. Sprinkle additional blueberries, white chocolate chips, and coconut as a garnish on top of each muffin.
  • To get a higher dome on the muffins, bake at 425°F for 5 minutes. Leave the muffin tin in the oven, reduce the heat to 350°F, and bake for an additional 12-14 minutes or until the muffin tops are lightly brown. Allow to cool on a wire rack and sprinkle with lemon zest. 

Notes

Cottage Cheese Texture: Be sure to blend the cottage cheese to remove the curdled texture. Otherwise the white curds will be visible in the muffins.
Batter Consistency: Allowing the batter to rest after you mix in the dry ingredients will give the baking powder to activate and make the dough lighter and fluffier.
Heat Boost: Baking the muffins at the higher temperature for the first five minutes will help create the bakery-style high dome on top of the muffins.

Nutrition

Calories: 212kcalCarbohydrates: 23gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 43mgSodium: 253mgPotassium: 80mgFiber: 2gSugar: 16gVitamin A: 76IUVitamin C: 4mgCalcium: 82mgIron: 1mg
Keyword almond flour, blueberry lemon muffin, blueberry muffin, gluten-free pancakes, healthy breakfast, naturally sweetened, oat flour, white chocolate
Did you make this recipe and love it?Please let me know in the comments below how it turned out 🙂

2 Comments

5 from 6 votes (5 ratings without comment)

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