I will admit, I am not the world’s biggest blueberry muffin fan. That said, when you add some lemon and white chocolate to blueberry muffins, that my friends, is a game changer. These Lemon Blueberry Muffins with White Chocolate Chips are incredible. And you can also make them gluten free if you are so inclined!
This combination of lemon and blueberry works so well, with the bit of added sweetness from the white chocolate chips and a sprinkle of coarse sugar on top. These blueberry muffins are one heck of a great way to start the day. Or end the day, there’s no reason to relegate these to just breakfast hours.
Muffins are a staple in our house. Banana muffins, chocolate muffins, pumpkin muffins, butterscotch muffins… you get the idea. I love to make a big batch of muffins on the weekend and be ready for quick and easy breakfasts for the girls during the week. Muffins freeze wonderfully (I just toss mine in a zipper style freezer bag once cooled), so I often double batch my muffins when I make them.
We recently switched our youngest daughter to a gluten free diet, so I’ve been stepping more into the world of gluten free baking. While I’ve done well with very hearty oatmeal based muffins with success, I have not been able to replicate the lighter muffins like blueberry muffins. I’ve tried, but the results have been less than spectacular and nowhere near worthy of sharing here. So when a friend of mine started selling Wildtree products and mentioned that they have a gluten free muffin mix, I was anxious to try it. It’s a plain muffin mix that you doctor up however you like. Oh my word, we all LOVED the results. Nice big puffy bakery style muffins. The scent in the house while they were baking was divine. You would never for a moment think these were gluten free. They were amazing.
My husband, who doesn’t tend to be quite enthusiastic about muffins as I am, loved these. Something about the lemon with the blueberry is so wonderful. It gives it a light bright taste, really balancing the flavors, not too much lemon, not too much blueberry. Just right. You can leave out the white chocolate chips if you like, but wow, it really brings all the flavors together.
Ready to make these delicious Lemon Blueberry Muffins? I’ve got both regular and gluten free recipes for you!
Lemon Blueberry Muffin Recipe
Gluten Free Lemon Blueberry Muffins
Ingredients
- 1 package Wildtree Gluten Free Muffin Mix
- ¾ cup milk (low-fat)
- 3 large eggs
- ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp lemon extract
- 1 cup blueberries (fresh or frozen)
- 1/2-1 cup white chocolate chips (optional, make sure they are GF)
- 1/4 cup coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
- Place Muffin Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently fold in blueberries.
- If desired, sprinkle tops of muffins lightly with coarse sugar.
- Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store loosely covered.
- Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Want to make a gluten free version? I highly recommend the gluten free muffin mix from Wildtree. I was seriously astounded with how great the results were. This is a great mix to start with a customize.
Gluten Free Lemon Blueberry Muffins
Gluten Free Lemon Blueberry MuffinsGluten Free Lemon Blueberry Muffins
Ingredients
- 1 package Wildtree Gluten Free Muffin Mix
- ¾ cup milk (low-fat)
- 3 large eggs
- ¼ cup Wildtree natural or Butter Flavor Grapeseed Oil
- 1 tsp lemon extract
- 1 cup blueberries (fresh or frozen)
- 1/2-1 cup white chocolate chips (optional, make sure they are GF)
- 1/4 cup coarse sugar (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F and grease a 12 cup muffin tin, or line wells with muffin cups.
- Place Muffin Mix, milk eggs, lemon extract and Grapeseed oil in a large bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Gently fold in blueberries.
- If desired, sprinkle tops of muffins lightly with coarse sugar.
- Scoop batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Store loosely covered.
- Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I have some other fun variations on these muffins that I will be sharing with you later this week. 🙂 In the meantime, if you want to try some other muffin recipes, here are a few of my favorites…
Chocolate Banana Muffins
These poor muffins won’t win any beauty contests,
but they are our absolute favorite!
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Unfortunately, when I looked at your recipes, it looks as though the Regular Recipe for Lemon Blueberry muffins is missing. As I do not adhere to the gluten free craze, I prefer the Regular Recipe. Could you possibly send it to me? It looks delicious and I’m looking for muffin recipes.
Hi Carol, thanks for letting me know. Unfortunately we had a few hiccups years ago with some website changes and recipes that had two recipes were the ones that ran into issues. I’ll see if I can get this one updated for you, I’ll need to remake it myself as my website is where I keep my own recipes, so now I don’t have it either it appears!
I made these last night to bring to work today. I doubled the recipe and got A LOT of muffins. They are delicious. I’m almost hoping there will be some left so I can bring them home and freeze some. I’ve only had one but I think I could easily eat 4!Thank you for anothe great recipe!
Anette, so glad you liked them! I seriously love that combo of the lemon and blueberry together! 🙂
Wow the blueberry and lemon but then the white chocolate! I want these muffins all times of the day!!
Elizabeth, I’m right there with you! 🙂
They look just perfect. I would love couple for my breakfast 🙂
Oh my! These look absolutely divine.
Love the coarse sugar on top, such a great touch!
Krisiti, your muffins look SO good! I think I should bake up a batch for breakfast tomorrow. YUM! Pinned the recipe 🙂