Gluten-Free Lemon Muffin Recipe

Published on Mar 18, 2020

  by   Kristina Stosek

5 reviews

Prep Time: 15 minutes Cook Time: 35 minutes Serves: 12
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Gluten-Free Lemon Muffins, will bring some sweetness and comfort any day of the week. Lemons remind me of sunshine, bright, happy, and delicious. Who doesn’t love lemons? With the zesty flavour and perfect texture, these simple to make lemon muffins are sure to bring a smile on your face.

lemon muffin, gluten free

Do you love lemon flavour? Then you’ll enjoy my Gluten-Free Vegan Lemon Loaf. My Gluten-Free Lemon Poppy Seed Loaf is another one of our favourites. With Easter only a few weeks away, beautiful yellow desserts are especially popular. 

This Gluten-Free Lemon Muffin recipe has healthier ingredients than your typical muffin. The muffin is made with plenty of fresh lemon juice, 3/4 of a cup to be exact, lemon zest, and healthy flours like almond and sweet sorghum.

I didn’t add frosting because this muffin is perfectly moist without it, but if you like to make these lemon muffins extra special try our most incredible Cream Cheese Frosting. Lemons bring a fresh and zesty flavour to these delicious muffins


When baking, lemon extract or bottled lemon juice don’t come even close to the fresh lemon flavour. Also, bottled lemon juice makes gluten-free desserts taste as if you added artificial flavor.

Lemon extract is alcohol-based and should not be used, if possible, in recipes that call for fresh lemon juice. When fresh lemon juice is used, your baked goods taste like fresh lemons.

3 stacked lemon muffins


You have to follow the recipe to get the right texture. Can you substitute gluten-free measure for measurer flour blend for the flour specified in this recipe? The answer is not really because the muffins will be drier and rubbery.

Do not substitute lemon extract or bottled lemon juice for fresh lemon juice, or you will affect the fresh lemon flavour.

The only thing that you can replace is the milk for dairy-free milk or avocado oil for olive oil.

If you change anything else, the muffin texture will be different. Making a dessert batter takes a few tries before the texture turns out just right. Every ingredient in this recipe has been carefully chosen to get the perfect results.

One tip I would like to add is when you measure flour, weigh it or spoon it into the measuring cup and level it with a knife. Do not scoop your measuring cup into the flour. By scooping, the flour gets packed, and you will have more flour than the recipe requires, making your desserts or muffins dry.

And, always use parchment paper muffin liners; the parchment paper will keep muffins from sticking to the paper. Enjoy!



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Many thanks!

Kristina x


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