Gluten-free Lemon-Berry Muffins … don’t they sound just perfect for right now? Especially since today is the first official day of spring! These delicious muffins are the latest recipe in our ongoing March Muffin Madness event. MMM features fabulous muffin recipes and fabulous prizes … it doesn’t get much better than that, right?Kim’s (Cook IT Allergy Free) muffins are gluten free and dairy free, with egg-free and nut-free options.
Enjoy learning more about Kim and her gluten-free Lemon-Berry Muffins. See the whole line-up of bloggers, blogs, and muffin recipes here.
Kim Maes is a Certified Nutrition and Wellness Consultant and Certified in the Practical Application of Food Allergy Guidelines. She is also the creator of the award-winning Cook It Allergy Free iPhone and iPad Apps and the website of the same name, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy.
Kim, also known as the Allergy-Free Food Coach, has created a one-of-a-kind step-by-step program for families that are dealing with food allergies and special diets and shows them how to feel more confident, more in control, and less overwhelmed about their special diets and helps them to discover a new way of living, eating, and thriving.
Kim and I met several years ago over a tweet sharing my Molasses Banana Bread. She planned to make it right away, but then discovered her boys had eaten all the bananas! A short while later I was happy to contribute several of my recipes to her Cook It Allergy Free app.
After a few more months had passed, we had met in person and the rest as they say is history. Hehe. Kim is a really dear friend of mine, but all bias aside, her app is terrific, her blog is a phenomenal resource, and anything that Kim is associated with is guaranteed to be excellent. (Read more about Kim, her app, and her blog in an earlier post here. You even get a peek at her kitchen!)
Kim creates some absolutely delicious recipes and offers such helpful advice. Here are just a few highlights from her site, but you’ll want to take a look at her Cook IT Allergy Free blog yourself when you get a minute.
~ The Best Ever Gluten-Free Cinnamon Rolls
~ Gluten-Free Kringle Recipe for Christmas Morning (or any special time; featured on All Gluten-Free Desserts)
~ Mini Pineapple Upside Down Cakes
~ The Chopped Salad That Dreams Are Made Of (it really is!!)
~ Tips That Will Give You Amazing Results
~ A Printable List of 50+ Allergy-Friendly Lunchbox and Snack Ideas
~ 20+ Resources, Tips, and Tools for Sending Your Food Allergic Child to School
~ 30 Tips for Someone Just Diagnosed with Food Allergies
~ Your Deepest Darkest Secrets and Fears about Living with Food Allergies and Special Diets
And now let’s get to Kim’s gluten-free Lemon-Berry Muffins recipe.
Kim’s Gluten-Free Lemon-Berry Muffins
Gluten-Free Lemon-Berry Muffins Recipe
Kim says: “These muffins have the perfect hint of spring with the pairing of the citrus and the berries. They are also a great addition to an Easter brunch. They are light and moist and packed with healthy ingredients that will not give that blood sugar spike that many baked goods can give.”
Springtime Lemon-Berry Muffins from Cook IT Allergy Free
These muffins have the perfect hint of spring with the pairing of the citrus and the berries. They are also a great addition to an Easter brunch. They are light and moist and packed with healthy ingredients that will not give that blood sugar spike that many baked goods can give.
- 1 ½ cups Almond Flour (For Nut Free: Use 1 1/2 cups of your favorite Gluten-Free All Purpose Flour Blend)
- 1 cup Superfine Brown Rice Flour
- ½ cup Teff Flour OR Certified Gluten Free Oat Flour
- ¼ cup Arrowroot Starch
- 2 ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea Salt
- 1 ¼ cups Plain Yogurt (Non-Dairy or Dairy Version; I use SO Delicious Plain Coconut Yogurt)
- ½ cup Organic Unrefined Coconut Oil (measured in liquid form)
- 1/3 cup + 2 Tbsp Raw unfiltered Honey, preferably organic
- ¼ cup Freshly Squeezed Lemon Juice
- 1 tsp Vanilla Extract
- 1 Tbsp Lemon Zest (freshly zested/grated – yellow part only)
- 2 Large Eggs, separated (For Egg-Free: use 2 Tbsp Ground Chia Seeds Mixed with ½ cup HOT water – allow to sit until gelled before using)
- 1 cup Fresh Berries – such as blueberries, raspberries, or diced strawberries
- Preheat Oven to 350 degrees. Line muffin pan with liners, or grease openings.
- In medium bowl, whisk/mix together Almond Flour, Superfine Brown Rice Flour, Teff (or Oat) Flour, and Arrowroot Starch until light and airy. Add in Baking Soda, Baking Powder, and Sea Salt–whisk until blended and mixture feels light.
- In large bowl, beat together Yogurt, Coconut Oil (or melted Butter or Earth Balance), Honey, Freshly Squeezed Lemon Juice, Vanilla, Lemon Zest, and Egg yolks (or Chia Gel mixture).
- Slowly mix dry mix into blended wet ingredients. Gently mix together until just blended. Do not overmix. Then fold in berries gently.
- Omit this next step if using Egg Replacer: In separate small bowl, beat egg whites until fairly stiff peaks form. Then very gently fold whites into assembled muffin batter until just incorporated.
- Fill muffin wells 2/3 full. Bake in oven for 17-19 minutes, or toothpick comes out clean from center. Makes 16 muffins. Enjoy!
To make these muffins grain free, use all almond flour instead of the combination of almond flour, brown rice flour and teff four AND add an extra egg to the recipe.
Originally published March 20, 2014; updated June 25, 2019.
Megan Hart says
These make me excited for spring!
Cheryl Harris says
I love how so many people have allergen-free recipes for MMM! The links for Kim’s recipes and resources look terrific, and I love the picture above. Maybe if we all keep taking about springtime it’ll actually happen. 😉
I need these muffins and because you were so sweet to make the effort in suggesting not only an OAT replacement but an EGG replacement as well there’s a good chance they’ll be filling my belly very soon.
Thank you, that means alot.
Linda S says
These look SO good and I could envision the above pic to be the cover of a cookbook, too! 🙂
Cindy W. says
These muffins look delicious. Thank you for sharing.
susan reed says
looks delicious – 4 still on my list to try — 4 tried (sooo goood!)
yummy and the sound refreshingly good
Rebecca Bowen says
These look good! Are there any of these muffin recipes without almond flour or can I substitute something for the almond flour? I don’t have any and I can’t get any til I get paid an even then, I may not be able to afford some.
Hi Rebecca–I’m so glad you asked that question because I knew that this recipe had a nut-free option! It turns out that substitution was omitted from the recipe, so I just added it. Bottom line: gluten-free all-purpose flour can be subbed for almond flour in this recipe. 🙂 Oh and there are several recipes that don’t require almond flour which already been shared in this event and there are plenty more to come. You can see all the muffin recipes in this post. You’ll want to check out the ones that do not say “grain free” in the description. Hope that helps and thanks again! 🙂
Rebecca Bowen says
These muffins sure sound like they would taste like a burst of springtime sunshine! (It’s amazing how hard it is to make a phrase like that make sense!) Thank you for the recipe!
Sound perfect for Easter breakfast!! Love the combination of lemon and berries!!
Yum! I’ve made one of Kim’s other almond flour muffin recipes and we all loved it!
Love the combo of Lemon & Blueberry! 😉 Thanks
These look beautiful!
Ronalyn Hurley says
Lemon and Blueberry…what could be better?
I am so grateful for all the recipes that have come from so many people. I would certainly be in a fuddle if I was left to come up with all these yummy recipe ides myself. Thank you!
These sound wonderful…love lemon.
These look scrumptious!
My kids will love these! And we just found out the hard way they can’t tolerate xanthan gum, so I’m glad these use arrowroot instead! Hooray! I don’t know much about making substitutions for things like xanthan gum yet. Thanks for sharing your recipes!
Love using almond flour for my diabetic husband. These will be on my list to try also.
Mary Tokar says
Yum! Can’t wat to try these!
These Lemon Berry Muffins look like THE perfect Spring muffin!
These look great–I love all the substitution suggestions!
Venessa F. says
I love almond flour recipes, thanks!
Pamela Hurlbert says
Lemon is one of my favorite flavors.
Oo I have some teff flour that I need to use up! Perfect!
Looks so yummy.
[email protected] says
I always love Kim’s recipes!
Perfect springtime recipe! Can’t wait to try this one 🙂 looks so good
They look so cute. Too bad they have oats and Rice in them.
Love the flavor combo of lemons and berries.
Cindy (Vegetarian Mamma) says
These look very yummy! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂
Thank you for linking up! Its because of awesome bloggers like you that our link up is a success!
Cindy from vegetarianmamma.com
These muffins look delicious. We sure could use some spring-like food! I wonder if quinoa flour could replace the oat or teff flour?
Lewann Rice says
Sounds great! I love lemon.
Thanks for the substitution suggestions! I am juggling many allergies, this really helps!
These look very delicious!
I’m just trying to adjust to eating and cooking allergy free foods and these muffins look so good.
Aili Galasyn says
These would be wonderful made with the low bush blueberries from our northern states.
Anything with lemon in it instantly catches my attention 🙂 These look wonderful.
Tracy Mann says
Been craving lemon and blueberry in baked form lately. This would be awesome to try, now…to find organic certified gluten free oat flour!
Laura O| Petite Allergy Treats says
I love muffin with blueberry!
These don’t sound like something I’d normally try, but I’d actually like to.
I look forward to trying these!
Lemon & berries — is there anything better?!
Lemon and berries is such a perfect combo!
I love anything with lemon in it. Yum!
Lori Lewis says
I love these already & haven’t even tried them! They look so moist & full of bursty flavour! (Yes, bursty is a word) Thanks so much for the recipe!
The lemon and berry combo sounds perfect for spring
This looks great! Thank you!