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Gluten-Free Lemon-Berry Muffins

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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?

These muffins have the perfect hint of spring with the pairing of citrus and berries. Also a great addition to a brunch. [featured on GlutenFreeEasily.com]

Lemon-Berry Muffins from Cook IT Allergy Free

Kim’s (Cook IT Allergy Free; sadly, this site is no longer operating) 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 Cook IT Allergy Free

Kim Maes of Cook IT Allergy Free, Allergy-Free Food Coach, and Get Lean Gluten Free

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.

Cook IT Allergy Free ipad iphone

Cook IT Allergy Free iPad/iPhone App

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.

Allergy-Free-Food-Coach-Kim-Maes-Badge

 

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 

~ Mini Pineapple Upside Down Cakes

~ Chocolate Fondue

~ 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. 

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Kim’s Gluten-Free Lemon-Berry Muffins Recipe

Lemon Berry Muffins Cook IT Allergy Free

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.”

Yield: 16 muffins

Springtime Lemon-Berry Muffins

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.

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F degrees. Line muffin pan with liners, or grease openings.
  2. 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.
  3. 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).
  4. Slowly mix dry mix into blended wet ingredients. Gently mix together until just blended. Do not overmix. Then fold in berries gently.
  5. 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.
  6. Fill muffin wells 2/3 full. Bake in oven for 17 to 19 minutes, or toothpick comes out clean from center.

Notes

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Kim Maes
Cuisine: American / Category: Breakfast, Dessert

Originally published March 20, 2014; updated July 10, 2024.

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Comments

  2. 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. 😉

    Reply

  3. Laurel says

    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.

    Reply

  8. 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.

    Reply

    • Shirley says

      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! 🙂

      Shirley

      Reply

  9. Susan 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!

    Reply

  15. Carina says

    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!

    Reply

  18. Jamie says

    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!

    Reply

  31. 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

    Reply

  32. Wendy says

    These muffins look delicious. We sure could use some spring-like food! I wonder if quinoa flour could replace the oat or teff flour?

    Reply

  39. 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!

    Reply

  46. 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!

    Reply

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