Gluten Free Lemon Blueberry Muffins
Gluten Free Lemon Blueberry Muffins are infused with Grandma’s Blueberry Organic Black Tea, wild blueberries and lemon zest for a healthy breakfast or snack on the go.
Our dairy free blueberry muffins are super moist. We mixed finely ground Grandma’s Blueberry Organic Black Tea right into the muffin mix. It’s like getting your caffeine fix and breakfast all in one delicious bite. These organic black tea infused muffins are a delicious little treat to serve mom on Mother’s Day, brunch with friends or just to have around for a healthy snack.
These lemon blueberry muffins are packed with blueberries, moist and way better than the bakery. You are going to love the fresh lemon zest. It really brightens up this delicious baked treat. We cut the sugar in half as we only like our baked goods delicately sweet. In this way, you can taste the natural sweetness of the blueberries and the essence of nutty bold flavor from the black tea.
The best part about these gluten free lemon blueberry muffins is that they’re a snap to throw together, and you can use fresh or frozen blueberries. Best served with a pot of delicious organic tea.
Prep Time: 5 minutes
Bake Time: ~ 30-35 minutes
- ½ cup oil
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract (gluten-free)
- 1 tbsp lemon zest (or zest from 1 lemon)
- 1 and ¾ cups gluten free flour blend (we used Bob Mill’s 1 to 1 baking flour)- Set aside 1 tablespoon of flour for the blueberries.
- ½ teaspoon salt
- 2 teaspoons baking powder (gluten-free)
- 2 teaspoons ground Grandma’s Blueberry Organic Black Tea (use mortar and pestle or spice grinder). You can use either loose leaf or remove tea from 2 sachets.
- ½ cup milk (or dairy-free milk of choice)
- 1 and ½ cups fresh or frozen blueberries (we used frozen wild mini blueberries tossed in 1 tablespoon Bob Mill’s 1 to 1 baking flour to prevent the blueberries from sinking to the bottom of the muffin) If using frozen blueberries, do not unthaw! Keep frozen.
Preheat the oven to 350°F (180°C). Grease muffin tin or line muffin tin with baking cup liners.
Mix Wet IngredientsIn a large mixing bowl, mix oil and sugar with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add vanilla and lemon zest and mix until combine.
Mix Dry Ingredients
In a separate mixing bowl, whisk the flour (reserve 1 tablespoon to mix with the blueberries), salt, baking powder and ground Grandma’s Blueberry Organic Black Tea. Our Gluten Free Lemon Blueberry Muffins is also delicious made with our regular or decaffeinated Organic Earl Grey Tea.
Add to dry ingredient to the wet mixture a little at a time and alternating with milk or dairy-free milk of choice. Do not overmix! Just until combined.
Fold in blueberries. (Reminder to toss 1 tablespoon of the gluten-free flour in with the blueberries as this prevents them from all floating down to the bottom of the muffin.) If using frozen blueberries, do not unthaw. Add the blueberries frozen right into the muffin mix.
Fill each paper liner about two thirds full. If you are like us and like a BIG muffin then fill up closer to the top to make 9 instead of 12 muffins. However, they may take a little longer to bake.
Bake for 30-35 minutes, or until the center is set or the toothpick comes out clean.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Store Gluten Free Lemon Blueberry Muffins in a container for up to 3 days at room temperature or can be frozen up to 2 months.
These healthy blueberry muffins were made and tested with Bob Mills 1 to 1 gluten free baking flour and has not been tested with other kinds of flour mixes.
Hungry for More?
If you enjoyed our Gluten Free Lemon Blueberry Muffins recipe, explore our Tea Recipes for more delicious ideas.