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Gluten Free Lemon Yogurt Muffins

Gluten Free Lemon Yogurt muffins are so delicious that no one will know that they are gluten free. 

Gluten Free Lemon Yogurt Muffins

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. 

Gluten Free Lemon Yogurt Muffins

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. 

Gluten Free Lemon Yogurt Muffins

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. 

Gluten Free Lemon Yogurt Muffins

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? 

Need some more gluten free muffin recipes? Try one of our favorite gluten free muffins. 

Gluten Free Lemon Yogurt Muffins

Yield: 12 muffins

Gluten Free Lemon Yogurt Muffins

Gluten Free Lemon Yogurt Muffins

Gluten free muffins that are so good no one will know that they are gluten free!

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

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

  1. Preheat oven to 350 degrees.
  2. Lightly grease a 12 cup muffin pan or line with muffin liners.
  3. In a bowl combine gluten free flour blend, baking soda, baking powder, and salt. Set aside.
  4. In a bowl whisk together eggs, sugar, yogurt, oil, lemon juice, and lemon extract. Whisk until well combined.
  5. Stir in flour mixture just until well combined.
  6. Scoop batter into muffin cups filling each one about 3/4 full.
  7. Bake for 18-20 minutes or until toothpick inserted into the center of muffin comes out clean.
  8. Let cool in pan for 5 minutes. Remove from pan and let cool on cooling rack.
  9. 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.
  10. 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:

12

Serving Size:

1

Amount Per Serving:Calories: 278 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 47mg Sodium: 233mg Carbohydrates: 32g Fiber: 1g Sugar: 23g Protein: 4g
Gluten Free Lemon Yogurt Muffins

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Comments

  1. Karin Goodman says

    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!

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