There’s something deeply comforting about a muffin. It’s the perfect marriage between a cake and a breakfast staple, with enough sweetness to feel indulgent, yet substantial enough to count as a satisfying morning bite. But if you’re living the gluten-free life, whether by necessity or choice, muffins can be a bit of a gamble. Too often they’re dry, dense, or fall short in flavor.

But these Gluten-Free Lemon Blueberry Muffins? They defy the stereotype.

Let’s talk about what makes them exceptional—not just “good for gluten-free,” but good, period. From the zesty lemon tang that dances on your tongue to the juicy bursts of blueberry that keep each bite interesting, these muffins are not just acceptable alternatives—they're crave-worthy in their own right.

It's almost blueberry season! 🫐 What an awesome time of the year. I am lucky enough to live 5 minutes away from a berry farm, so I can go pick berries whenever I need to. How great is that? My daughters and I usually go early in the morning before a crowd forms and fill our buckets to the top with the sweet, juicy berries. What a great way to start the day! Of course, all of these berries means it's time to bake something delicious. Today is the day for fresh blueberry cake!

This blueberry cake is an old family recipe that has been a huge favorite for many years. It didn't start out gluten-free, but after a little tweaking of ingredients, this blueberry cake can be enjoyed by everyone with a gluten allergy/intolerance. It's a perfectly sweet buttermilk cake that is jam-packed with fresh blueberries and sprinkled with cinnamon sugar. To top it off there is a little drizzle of lemon glaze. It is truly a perfect spring/summer dessert. It's super easy to make and stays moist for days! This makes it really nice for picnics or cookouts. Just slice it up and you're ready to go.