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Gluten-Free Blueberry Lemon Muffin Tops

Three golden Gluten-Free Blueberry Lemon Muffin Tops topped with bright yellow lemon zest and bursting blueberries.
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A recipe for making bakery-style, crusty gluten-free muffin tops featuring bright lemon and sweet blueberries.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Zest of 1 large lemon
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons coarse sugar for topping (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Prepare a standard 12-cup muffin tin by lightly greasing the top surface of each cup, or use silicone muffin top molds if available. Do not use paper liners.
  2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Add the lemon zest and mix well to release the oils.
  3. In a separate medium bowl, whisk together the melted butter, milk, egg, vanilla extract, and lemon juice until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  5. Gently fold in the blueberries.
  6. Spoon the batter onto the prepared muffin tin tops, filling each cup nearly to the top edge to encourage a large dome. If using, sprinkle the tops with coarse sugar.
  7. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  8. Let the muffin tops cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For extra crisp edges, chill the batter for 30 minutes before baking.
  • If using frozen blueberries, do not thaw them; toss them lightly in one teaspoon of the dry flour mixture before folding them into the batter.
  • This recipe focuses on the top shape; the batter quantity is calibrated for a large dome rather than a full muffin.

Nutrition

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