Gluten Free Lemon Yogurt muffins are so delicious that no one will know that they are gluten free.
Lemon and gluten free are one of my favorite combinations for baking. They go perfectly together. Almost every lemon recipe that I convert to gluten free turns out.
The acidic nature of lemons and lemon juice help the taste and texture of gluten free baked goods.
If you struggle with gluten free muffins, breads, or cakes give a recipe like this lemon one a try. It really does make a difference.
Gluten free can be easy and delicious. I know I say that all the time, but I really believe it. Gluten free doesn’t have to be complicated and it doesn’t have to taste gluten free.
Gluten free food can be easy to make and taste so good that no one will know it is gluten free.
Not only are these muffins delicious they are a great way to make gluten free breakfasts, lunches, and snacks quick and easy.
If you make a batch of gluten free muffins over the weekend you will have an easy to grab treat all week.
Muffins also freeze great. So make a double batch and keep them in the freezer for easy to grab treats.
These gluten free lemon yogurt muffins remind me of a bakery style muffin. They are light and airy and so good. Make these and you won’t miss your favorite bakery muffins.
I love to drizzle a glaze over these to make them extra special, but you don’t have to. You can easily leave the glaze off if you prefer.
Love lemon recipes?
- Gluten Free Lemon Poppy Seed Bread
- Lemon Bundt Cake with a Gluten Free Option
- Gluten Free version of Starbucks Lemon Loaf
- Gluten Free Lemon Bars
- Gluten Free Lemon Blueberry Muffins
Need some more gluten free muffin recipes? Try one of our favorite gluten free muffins.
- Gluten Free Chocolate Muffins
- Gluten Free Chocolate Banana Muffins
- Gluten Free Chocolate Muffins
- Gluten Free Chocolate Chip Muffins
Gluten Free Lemon Yogurt Muffins
Gluten free muffins that are so good no one will know that they are gluten free!
Ingredients
Muffins
- 3 eggs
- 3/4 cup sugar
- 1 cup vanilla, lemon, or plain yogurt
- 1/2 cup oil
- 1 1/2 tablespoons lemon juice
- 2 teaspoons lemon extract, optional but adds extra lemon flavor
- 1 1/2 cups Bob's Red Mill 1 to 1 gluten free flour blend (Other gf blends will work, but Bob's Red Mill is the only one I have tried for this.)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Glaze
- 3/4 cup powdered sugar
- 1 1/2 - 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 12 cup muffin pan or line with muffin liners.
- In a bowl combine gluten free flour blend, baking soda, baking powder, and salt. Set aside.
- In a bowl whisk together eggs, sugar, yogurt, oil, lemon juice, and lemon extract. Whisk until well combined.
- Stir in flour mixture just until well combined.
- Scoop batter into muffin cups filling each one about 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted into the center of muffin comes out clean.
- Let cool in pan for 5 minutes. Remove from pan and let cool on cooling rack.
- For the glaze: Mix together powdered sugar and lemon juice for the glaze and whisk until smooth. Add more lemon juice if needed for desired texture.
- Drizzle glaze over muffins. I like to glaze the muffins when they are still slightly warm so that the glaze absorbs into the muffins, but they can also be glazed with the muffins are completely cooled.
Notes
You can use sour cream in place of the yogurt, but I like the yogurt version slightly better.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 278Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 47mgSodium: 233mgCarbohydrates: 32gFiber: 1gSugar: 23gProtein: 4g
In ingredients it says to use yogurt, but in the instruction section it says to use sour cream. Are they interchangeable?
Yes, they are, but I should have caught that. I adapted these from a gluten free lemon bread that I also make. For the bread I prefer sour cream, but for the muffins I like to use yogurt. I should have caught that when typing out the recipe. I think the yogurt gives the muffins a little better texture and makes them lower fat, but if you have sour cream and want to use it works fine. I just fixed the recipe and change the directions to yogurt, but also made a not at the end of the recipe that you can use sour cream too. Thanks for letting me know about that error!
I made these yesterday for my husband and I have to say that I don’t usually love lemon anything, especially not gluten free and they were so good!! I had to remind myself they were for him!. 😉 He took the first bite and closed his eyes and said they were the best anything he’s had in a long time. I personally find Bob’s 1:1 blend a little gritty so I used Gluten Free Girl’s homemade mix and it was excellent. Today when he had another muffin he said, “Are you absolutely sure these are gluten free?” High praise indeed! Thanks so much for another great GF recipe. We also love the pancakes without xanthum gum and the waffles. He said those were as good as if not better than gluten pancakes and waffles. 🙂
Blessings,
Christy
I am so glad that you enjoyed these muffins and the pancakes and waffles!! I love sharing easy and delicious gluten free recipes with others. Comments like yours always make my day! Thank you! And I have tried other homemade blends, but not that one. I will have to look it up. I am glad to know that it works well.