• About
  • Work with Me
  • Contact
  • Food Photography

Chef Janet

So good, they'll never know it's gluten-free.

  • Gluten-Free Recipes
    • Appetizers and Snacks
    • Baked Goods
    • Breakfast
    • Dessert
    • Main Course
    • Salads
    • Sauces and Dressings
    • Side Dishes
    • Soup
    • Vegan
    • Vegetarian
  • Cooking Basics
  • Gluten-Free Diet Tips
Home Β» Dessert Β» Gluten-Free Lemon Blueberry Cupcakes

November 1, 2021 (last updated March 27, 2022)

Gluten-Free Lemon Blueberry Cupcakes

No ratings yet
Leave a Comment Jump to Recipe

These lemon blueberry cupcakes are gluten-free and dairy free. They are so moist and fluffy and packed with plenty of blueberries and lemony flavor. The easy recipe mixes up in just 10 minutes.

Gluten Free lemon blueberry cupcakes with purple frosting and lemon garnish on wood board. Blueberries scattered around. White background.

More Gluten-Free Cupcakes

Be sure to check out my full collection of gluten-free cupcake recipes including my raspberry lemonade cupcakes, and gluten-free mini cupcakes in chocolate or vanilla.

Gluten free lemon blueberry cupcake with purple frosting. Cupcake liner pulled away. blueberries and lemon slices in front. White background.

Ingredients

Gluten-free flour blend – My go-to for gluten-free flour is King Arthur Measure for Measure. It works well in so many of my recipes and is widely available. Pamela’s All-Purpose Artisan Blend is similar and will work as well. Both of these flours are certified gluten free and vegan. Cup4Cup is another gluten-free flour that will work in this recipe but it contains milk powder and is significantly more expensive.

All of these flours include binders like xanthan gum, guar gum and/or inulin, so they are ready to go. If your flour blend does not contain one of those binders, add ΒΌ teaspoon of xanthan gum to the recipe.

Blueberries – Fresh blueberries work best in this recipe. Frozen ones can be used too, but they tend to break down more easily in the baking process and can make the cupcakes soggy. Here’s how to use frozen:

Rinse them under cold water for 30 seconds, lay on an absorbent towel to dry, then stir them into the batter. They will bleed into the cake more than the fresh ones, but the rinsing will help.

Gluten Free lemon blueberry cupcake with purple frosting and lemon garnish on small white plate. Lemon slices and blueberries scattered.

Lemon – These cupcakes get a double dose of lemon flavor from lemon zest and lemon extract. Lemon zest is the colorful outer layer of lemon peel that has wonderful pop of flavor. When zested it disappears into the batter leaving it’s perfectly lemony flavor. To be sure that the zest gives its flavor to the batter, you’ll warm it with the milk (in the microwave) for a few seconds.

I don’t use lemon juice because the acid changes the chemistry of the batter. I prefer lemon extract for a super easy way to get strong lemon flavor into these cupcakes.

gluten free lemon blueberry cupcakes  with purple frosting and lemon slice and blueberry garnish on square white plates. White background

How Much Batter for Cupcakes

When testing a cupcake recipe, I always note exactly how much batter you need for each cupcake. It can be so difficult to figure out if the recipe doesn’t tell you. You might fill the liners too much and run out of batter for the last one or two. Or you have lots of batter left over and have to spend 5 minutes splitting it up evenly. NO MORE of that!

This recipe uses a heaping 2 tablespoons of batter for each cupcake. This #30 scoop is just the right size and will make it a breeze! If you don’t have the right size scoop, use a 1/4 cup measuring cup and fill it halfway. Then use a silicone spatula to scrape the batter into the liners.

Gluten Free lemon blueberry cupcake with purple frosting and lemon garnish on small white plate. Lemon slices.

Cupcake Frosting

These cupcakes go well with a vanilla buttercream frosting or a tangy cream cheese frosting. Or, to add more lemon flavor to these cupcakes add 1/2 teaspoon lemon extract to my vanilla buttercream frosting recipe.

For a pretty pop of purple add 4 drops of purple food coloring to a batch of frosting. Or use Color Kitchen Foods plant based powdered color. Mix 1 tsp each of pink and blue with a little water or milk, then add to the frosting.

Gluten Free lemon blueberry cupcakes with purple frosting and lemon garnish on white plate with blueberries and lemon slices. White Background.
Gluten Free lemon blueberry cupcake with purple frosting and lemon garnish on small white plate. Lemon slices and blueberries scattered.

Gluten-Free Lemon Blueberry Cupcakes

Author: Janet Harlow
Course: Baked Goods, Dessert
Cuisine: American
Servings: 12 cupcakes
These lemon blueberry cupcakes are gluten-free and dairy free. They are so moist, fluffy and packed with plenty of blueberries and lemony flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins

Recommended Products

  • Microplane
  • King Arthur Gluten-Free Measure for Measure Flour
  • #30 (2.3 Tbsps) scoop

Ingredients
  

  • 1 lemon
  • ΒΌ c milk or dairy-free substitute
  • 2 large eggs (room temperature is best)*
  • 3 Tbsp oil, (avocado, sunflower, canola or any neutral flavored vegetable oil)
  • β…” c sugar
  • 1ΒΌ tsp lemon extract
  • Β½ tsp vanilla extract, vanilla powder or bean paste
  • ΒΌ tsp salt
  • ΒΎ c gluten-free flour blend**
  • 1 tsp baking powder
  • 1 c fresh or frozen blueberries

Instructions
 

  • This recipe does not require an electric mixer. One bowl, a wire whisk and rubber spatula are all you need.
  • If using frozen blueberries, rinse them under cold water for 30 seconds, then place on absorbent towel to air dry.
  • Preheat the oven to 350Β°F and line a cupcake pan with paper liners.
  • Use a microplane to zest the lemon. Here is a quick tutorial on How to Zest a Lemon with or without a microplane.
  • Place the lemon zest with the milk in a glass measuring cup or in a small microwave safe bowl. Heat for 15-20 seconds until warm. This will help to release the flavor from the lemon zest.
  • In a medium sized mixing bowl, beat the eggs, oil, sugar, lemon extract, vanilla and salt until smooth.
  • Beat in the milk/zest mixture.
  • Add the flour and baking powder and stir with a wire whisk until smooth.
  • Gently stir in the blueberries with a rubber/silicone spatula.
  • Divide the batter evenly among the liners.
  • Bake 20-22 minutes or until the tops are set and bounce back from a gentle tap.
  • Cool the cupcakes in the pan for 5 minutes, Then transfer to a wire rack to cool completely.
  • Top these cupcakes with my vanilla buttercream frosting or pipeable cream cheese frosting.

Notes

*Place cold eggs in a bowl of warm water for ten minutes to bring to room temperature.
**If you use a gluten-free flour blend that does not contain xanthan gum, guar gum or inulin, add 1/4 tsp xanthan gum to the recipe. Add with the flour and baking powder.
Β 
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
  • Share
  • Tweet
  • Email

Posted In: Baked Goods, Dessert · Tagged: blueberries, cupcakes, lemon

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe, please consider leaving a star rating and review when you post a comment. Star ratings help people discover my recipes online. Your support means a great deal to me.

Thank you!
Janet

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me
Hi, Welcome! I'm Chef Janet and I create gluten-free recipes that everyone will love, gluten-free or not.

Set up a customized lesson with me to learn basic cooking techniques, gluten-free, menu planning and kitchen tips to make your life easier. Follow me on instagram to keep up with my latest and let me know how I can help.

Follow along on Instagram

These Peanut Butter Whiskey Cookies are the new fa These Peanut Butter Whiskey Cookies are the new favorite of my taste testers. They were begging for more the second they took the first bite. If you like sweets with your cocktail, then this is the cookie for you! Link to the brand new recipe in my profile.
πŸ₯œπŸ₯ƒπŸͺ
I found that the whiskey flavor faded a little bit in baking so I created a peanut butter whiskey icing to make sure that they taste boozy.
πŸ₯œπŸ₯ƒπŸͺ
#peanutbutterwhiskey #glutenfreecookies #peanutbuttercookies #glutenfreepeanutbuttercookies #boozydesserts #boozycookies #thefeedfeed #losangeleschef #glutenfreechef #boozydessert #glutenfreebaking
Spring means berries, so get ready for new recipes Spring means berries, so get ready for new recipes with berries. These Gluten-Free Fresh Strawberry Muffins are first up! Link to the new recipe in my profile.
πŸ“πŸ“πŸ“
I normally make my baked goods dairy-free too, but I wanted a buttery tasting muffin. So these muffins start with creamed butter and sugar for a muffin with a beautiful texture and flavor. I used Namaste Gluten-Free flour, but the recipe works well with other gluten-free flour blends.
πŸ“πŸ“πŸ“
#glutenfreemuffins #strawberrymuffins #glutenfreebreakfast #muffinrecipe #glutenfreebaking #glutenfreelosangeles #losangeleschef #thefeedfeed #glutenfreeblog #glutenfreechef #muffinrecipes #glutenfreestrawberrymuffins
These buttery Gluten-Free Drop Biscuits are my new These buttery Gluten-Free Drop Biscuits are my new favorite comfort food. Link to the recipe in my profile.
🧈πŸ₯›πŸ₯„
The recipe includes real butter and buttermilk and just a few more simple ingredients. It is super easy and makes it to the oven in less than 10 minutes if you use a food processor.
πŸ₯„πŸ₯›πŸ§ˆ
#glutenfreebiscuits #dropbiscuits
#buttermilkbiscuits #glutenfreerecipe #biscuitrecipe #losangeleschef #glutenfreeblog #glutenfreebreakfast #glutenfreebaking #thefeedfeed #easyglutenfreerecipe #glutenfreebreakfastideas
These Gluten-Free Raspberry Lemonade Cupcakes are These Gluten-Free Raspberry Lemonade Cupcakes are a sweet and tart spring treat. Link to the recipe in my profile.
πŸ‹πŸ§πŸ‹
This recipe is super easy and mixes up in just a few minutes. I include tips for making sure that the raspberries don't all sink to the bottom. I top them with my vanilla buttercream frosting but they'd also be amazing with my pipeable cream cheese frosting.
πŸ‹πŸ§πŸ‹
#glutenfreecupcakes #raspberrylemoncake #glutenfreebaking #glutenfreedesserts #thefeedfeed #losangeleschef #glutenfreetreats #beautifulcupcakes #prettydesserts #raspberrylemonadecupcakes #raspberrylemonade #glutenfreeblog #creamcheesefrosting
These Gluten-Free Lemon Blueberry Cupcakes combine These Gluten-Free Lemon Blueberry Cupcakes combine 2 of my favorite flavors. They are moist, fluffy and super easy to make. Link to the recipe in my profile.
πŸ«πŸ‹πŸ«
Top them with my vanilla buttercream frosting or tangy cream cheese frosting. Add a tiny bit of blueberry juice to either one for this pretty purple frosting.
πŸ‹πŸ«πŸ‹
#glutenfreecupcakes #lemonblueberrycupcakes #lemonblueberry #glutenfreedessert #losangeleschef #thefeedfeed #glutenfreechef #glutenfreebaking #purplefrosting #blueberrydessert #lemondesserts #springcupcakes
Lemon week continues with this 5 Minute Lemon Basi Lemon week continues with this 5 Minute Lemon Basil Dressing. No chopping, no slicing, the blender does all the work. Link to the recipe in my profile.
πŸƒπŸ‹πŸƒ
I may post a lot of baked goods on my insta, but I am really a salad person. I live on them year-round. So coming up with new and interesting dressings is key. The combo of sweet basil, tangy lemon and a small amount of sweet and salty, makes for a perfectly balanced dressing. The recipe includes instructions on how you can easily turn this into a creamy dressing if you prefer.
πŸƒπŸ‹πŸƒ
#lemonbasil #saladdressings #lemonsalad #5minuterecipes #losangeleschef #freshbasil #glutenfreeblog #5minuterecipe #saladdressingrecipe #saladdressing #thefeedfeed #buzzfeedfood #saladrecipe
This Gluten-Free Lemon Cake is like a bite of suns This Gluten-Free Lemon Cake is like a bite of sunshine. It is one of my all-time favorites. If you ask me what cake I would want for my birthday this would be it. Link to the recipe in my profile.
πŸ‹πŸŽ‚πŸ‹
The cake gets a double dose of lemon flavor from lots of lemon zest and lemon extract. I tried lemon juice and found that I had to use way too much to get the lemon zing that I wanted. So I leave it out and rely on the zest and extract.
πŸ‹πŸŽ‚πŸ‹
The recipe is super easy and can be made dairy-free with the use of your favorite dairy-free milk sub. I like soy milk for baking the best.
πŸ‹πŸŽ‚πŸ‹
#lemoncake #lemondesserts #glutenfreecakerecipe  #glutenfreelemoncake #glutenfreedairyfreecake #losangeleschef #thefeedfeed #easyglutenfree #glutenfreecakes #glutenfreebirthdaycake #glutenfreeblog #kingarthurglutenfree
Happy Friday! These 2 Peanut Butter Whiskey Milksh Happy Friday! These 2 Peanut Butter Whiskey Milkshakes are perfect for a sunny happy hour. Which would you choose? Raspberry peanut butter or cookies & cream and PB? Link to the recipes in my profile.
πŸ₯ƒπŸ₯œπŸ«
Both of these boozy milkshakes start with a base of vanilla ice cream, a big spoonful of peanut butter and a shot or two of peanut butter whiskey. And good news, these can easily be made dairy free and gluten-free. My blog post provides info on the best dairy-free ice cream and creamers to use for a shake as well as gf cookies.
🍫πŸ₯œπŸ₯ƒ
#boozymilkshake #peanutbutterwhiskey #peanutbuttermilkshake #milkshakerecipes #happyhourideas #dairyfreemilkshake #veganmilkshake #veganmilkshakes #losangeleschef #veganicecream #boozyicecream #whiskeymilkshake

Copyright © 2022 Chef Janet · Support by Foodie Digital · Privacy Policy · Accessibility Policy