Go Back
+ servings

Gluten Free Lemon Blueberry Muffins

These light and fluffy muffins strike a perfect flavor balance with lemon, blueberries and white chocolate.
Servings 12 Standard Size Muffins


  • 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


  • 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!


Recipe adapted from Wildtree.
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!