Lemon Blueberry Muffins

I should have never questioned one of my friends….she knows I love allergy friendly recipes!   She brought these to a MOPS meeting (Mothers of Preschoolers).  I begged and she sent me this recipe…..but told me she used regular butter…..so I subbed in dairy free Earth’s Balance and created a dish both my son and another friend (gluten free) could have.   I have been trying to go more gluten free in our household so when I find a WONDERFUL gluten free recipe, I cling to it for a while.

Lemon Blueberry Muffins

Prep Time:

Cook Time:

Lemon Blueberry Muffins


  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch (not potato flour) or tapioca starch
  • 1/4 cup flaxseed meal
  • 1/2 cup light brown sugar, packed
  • 1/2 cup cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1/2 cup Earth Balance Stick (Dairy Free) or butter
  • 3 large free-range organic eggs, beaten
  • 1/2 cup fresh squeezed lemon juice
  • 1 teaspoon good vanilla extract
  • Fresh lemon zest from one (washed!) lemon
  • 1 1/2 cups organic frozen blueberries, patted dry, but still frozen


  1. Preheat the oven to 350ºF.
  2. Line a 12-muffin pan with paper liners, so that they come out easily and you don't need to spray the pan.
  3. In a large mixing bowl, whisk together the flours, potato starch, flaxseed meal, brown sugar, cane sugar, baking powder, baking soda, xanthan gum, and sea salt.
  4. Add in the Earth Balance Stick (or Butter if you can do dairy) in small chunks and mix until crumbly.
  5. Add in the eggs, lemon juice, vanilla and lemon zest; beat to combine.
  6. Continue beating for 2 minutes until the batter is smooth and moist. (If by some chance- egg sizes vary, or elevation changes- the batter is too dry or stiff, add a tablespoon of non-dairy/dairy milk, as needed).
  7. Gently by hand mix in blueberries (I don't like mushed and beaten blueberries).
  8. Using a spoon, drop the batter into the 12 muffin cups (you can smooth out the lumps with wet fingers if you prefer, I like it lumpy though).
  9. Bake in the center of the oven for 22-25 minutes, until golden and firm to a light touch.
  10. Insert a cake tester to make sure the centers are cooked through.


If you are using a metal pan: cover the muffin pan loosely with a piece of foil for the last eight to five minutes of baking to keep the tops from browning too much- especially if the blueberries are frozen, chilling down the batter. When I doubled the batch my stoneware pan did not need this but the metal pan did. Cool the muffins in the pan on a wire rack for five minutes, then turn out the muffins to continue cooling on the rack (this avoids soggy bottoms!). Wrap, bag, and freeze leftover muffins for future on-the-go treats.

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