Breakfast Desserts Recipes

Glazed Lemon Blueberry Muffins (Gluten & Dairy-Free)

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HAPPY SPRING! One of the things I look forward to the most is spring flavors. Everything is so fresh and bright and people are in better moods because the sun is finally out and we don’t have frostbite on your toes – no? just me? Cool. I love being able to use berries and fresh herbs and have brunch. Spring is all about brunch, am I right?

We know I’m a sucker for sweets morning noon and night so that’s what I’m kicking off spring with! Something that is great for brunch, breakfast, snack or dessert. This is my Lemon Blueberry Muffins Recipe and it’s gluten & dairy free AF. I’m trying REAL hard to be gluten & dairy free on the weekdays to save my stomach and my headaches. I’m also not sure why I feel the need to explain that every time I make something gluten and dairy free. They’re just good okay?!

ANYWAY – so, lemon blueberry muffins. It’s literally not even spring if you’re not eating this combo, it’s everywhere! Cakes, cookies, scones, muffins, cupcakes, bars, you name it – it’s lemon blueberry and I’m obsessed. It’s one of my favorite fruit flavors. I usually go for chocolate things but lemon things are my weakness.

The Batter for Lemon Blueberry Muffins Recipe

For this lemon blueberry muffins recipe I used the all purpose gluten-free flour from trader joes. This one is rather cheap and gets the job done. Feel free to buy a more expensive brand at whole foods but this will do it guys! I also have a confession to make: I really wanted these to be refined sugar free (not use that white sugar in your cabinet) but I didn’t want them to be brown! I was planning on using coconut sugar, which I did the first time but they were NOT cute. They didn’t look appetizing so, it’s the real deal in here friends, ya can’t win them all. Once you put the baking soda into the batter, it gets very airy and might scare you. Do not fret, it’s fine!

The Glaze

Typically a glaze is milk and powdered sugar – that’s it. It’s easy, simple and hardens up to look like those donuts you stare at in the window. Since this lemon blueberry muffins recipe is dairy-free, I just made the glaze with some cashew milk. A quick way to do that is take some cashews (or any nut really) throw them in a blender I use my blender cup on the veggie bullet with some water and THAT’S IT. Yeah, you can do it too. I added some lemon zest into this one just to bring those flavors home. Make sure your muffins are completely cooled before you go pouring glaze all willy nilly on everything.

How Long Can I Keep Them?

Well, if you’re anything like me, they won’t last very long. If you’re looking to freeze them, put them in bags, make sure you get all the air out and they should stay good for a few weeks.

Whether you’re gluten free, or not – dairy-free or not, I hope you make these muffins because they’re delicious and in the end, isn’t that what matters to you? It’s what matters to me, oh and that I don’t feel like crap after! Hop into spring with this lemon blueberry muffins recipe. Tag me on the gram if you make them and remember to have a little fun while you’re making them, k?

I’ll stop rambling on now, peep the recipe below, my friends! Let me know if you have any questions at all or leave me love notes in the comment section below. I love hearing from you all!

Looking for more gluten free treats? These Peanut Butter Pretzels Chocolate Chunk Cookie Bars


Glazed Lemon Blueberry Muffins (Gluten & Dairy-Free)

Course Breakfast, snacks
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 Muffins


Muffin Batter

  • 4 eggs
  • 1 cup coconut sugar
  • zest of 3 limes
  • 2/3 cup coconut oil
  • 1/2 cup lemon juice
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all purpose gluten-free flour I like Trader Joes
  • 1/2 cup frozen blueberries non-frozen ok too
  • 1/2 tsp baking soda


  • 1/2 cup cashew milk
  • 2 tbs lemon zest
  • 1 cup powdered sugar


Muffin Batter

  • Mix eggs, sugar and coconut oil until well combined in a medium bowl
  • Combine remaining ingredients, making sure that the blueberries get covered in some of the flour before completely mixed (this helps them not to sink to the bottom)
  • Fill muffin cups (if not using liner make sure it’s greased) up about 3/4 of the way and bake at 350 for 25 minutes or until edges are slightly golden


  • Combine ingredients in a small bowl until completely combined and a thick, yet still pourable consistency.
  • Let the muffins cool completely before you dip or pour the glaze on!
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