Lemon Blueberry
Coffee Shop Muffins
Sending you into the weekend with a cozy classic—Coffee Shop Lemon Blueberry Muffins, made just a little healthier with less sugar but all the flavor of your favorite bakery treat. These gluten-free muffins are soft, tender, and loaded with juicy blueberries, all topped with a buttery golden streusel that makes them feel extra special.
Some recipes shouldn’t fade away with trends—and this is one of them. It’s simple, reliable, and endlessly flexible. Add lemon or leave it out. Keep the streusel or skip it. Make standard muffins or go all in with jumbo bakery-style ones. However you bake them, they turn out delicious every time.
Fresh or Frozen Blueberries?
One of the biggest muffin debates: fresh vs. frozen blueberries. Here’s the breakdown:
Fresh Blueberries
Give bigger, juicier bursts of blueberry flavor
Won’t turn the batter blue or purple
Wild fresh blueberries are amazing—but pricier and seasonal
Great when you want a clean, classic muffin look
Frozen Blueberries
Will color the batter (it’s unavoidable!)
Even gentle folding causes some color bleed due to temperature differences
Often more budget-friendly, especially in large bags
Wild frozen blueberries like Wyman’s from Maine are perfect—tiny, flavorful, and great for baking or smoothies
Convenient to keep on hand year-round
Whether you choose fresh or frozen, they both work beautifully in this recipe.
Pro Tip:
If using frozen blueberries, toss them in a teaspoon of gluten-free flour before folding them into the batter. It helps prevent sinking and keeps the muffin texture perfectly tender.
If you love cozy, classic bakes like this, make sure to follow along on Instagram @whitesparrowfoodco for more gluten-free treats, everyday recipes, and kitchen inspiration!
Check out these recipes too.
Coffee Shop Lemon Blueberry Muffins
- Total Time: 27 minutes
- Yield: 14-16 1x
- Diet: Gluten Free
Ingredients
- 1/2 cup salted butter, melted
- 1/2 teaspoon lemon zest
- 3/4 cup granulated sugar
- 3 tablespoons lemon juice
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon lemon extract (optional for more lemon flavor)
- 2 large eggs
- 2 1/2 cups Gluten Free Flour Blend (Here is the brand I used)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 3/4 cups frozen blueberries (if using fresh berries, measure out 2 cups)
Streusel Topping
- 1/3 cup gluten free flour blend
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons salted butter
Instructions
- Preheat your oven to 375F. Place paper muffin cups in two 6 muffin trays (the batter makes around 14 – 16 muffins). Spray lightly with cooking spray (I use coconut oil spray).
- In the bowl of a stand mixer, whip together the melted butter and lemon zest for 30 seconds. Add in the sugar and whip for 2 minutes. Add in the lemon juice and whole milk – let this mixture sit in your mixing bowl before you stir it together for 2 minutes.
- Add in the vanilla extract, lemon extract (if using) and eggs and mix until everything is just combine.
- Pour in the gluten free flour, baking powder, baking soda, salt and frozen blueberries. With a rubber spatula, fold the batter over itself until you can’t see flour anymore – don’t over mix. Using a large cookie scoop or spoon to add the batter to the prepared muffin papers. Fill about 2/3 of the way to the top.
- To make the streusel, combine all the ingredients in a small bowl until it looks like peas and you don’t see anymore flour. Sprinkle the mixer on top of the muffins.
- Bake for 12 minutes or until the center is cooked through. Remove from the oven and let cool on a wire rack.
Notes
Using your finger and press the center of the muffin down slightly. If it feels spongy then it is cooked/baked through, if it still feels raw or eggy, bake for more time.
- Prep Time: 15
- Cook Time: 12
- Category: baking
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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