Blueberry and Lemon Muffin Recipe (Gluten and Refined-Sugar Free)

Featured lemon and blueberry muffins




Hello again! Is it Friday already? Hooray!

You might have read on one of my recent Instagram posts, that I was frustrated with myself. I had previously made some delicious savoury muffins by following an American recipe online. It had taken ages, as I had to translate all of the measurements from American Cups to metric and foolishly, I hadn’t written it down. So when the time came for me to want to make them again, I took a deep breath, ready to embark on the translating for a second time. A gorgeous friend had given me this beautiful notebook a few months ago and I got it out (and a newly sharpened pencil) ready to diligently copy down the recipe. All was not going to be that simple however. As I searched the internet for this favourite recipe, I found that the recipe, and indeed, the entire baking website, was no longer in existence.

I spent the next hour, perhaps it was even two, searching for something comparable. Nothing piqued my interest… either the recipes had gluten in them, or sugar, or un-pronounceable ingredients.

Something wonderful did occur in that moment of desperation… I decided to develop my own recipe. I promise I had no idea how it was going to turn out, I didn’t even know where to begin until I glanced up to my cook books and saw Mary Berry’s encouraging face smiling down at me. After having a flick through one of her books, I decided to re-create her Lemon and Blueberry muffins but make them gluten and sugar free. I had to adapt some of the method as well, as without gluten, I wasn’t sure how well they would rise.

I was so pleased at how they turned out. It really was a stroke of luck! What’s so much more exciting is that we can eat them and still feel great!




Tip: I always have a packet of frozen blueberries in the freezer. They can be added to so many things and take a very short amount of time to defrost.

Makes approximately 12 muffins:

  • 275g Buckwheat flour (I either get mine online or at Holland & Barrett)
  • 1 tbsp Baking powder
  • 70g coconut sugar (again, online or at Holland and Barrett – it is expensive but I tend to use it sparingly if I can)
  • Zest of 1 lemon
  • 2 Eggs
  • 200ml Almond Milk (unsweetened – you can get this from most supermarkets)
  • 100g Softened butter
  • 1/2 tsp Vanilla extract
  • 150g Blueberries


  1. Preheat the oven to 200 degrees C/400 degrees F/Gas mark 6 and line your muffin tray with paper cases (I used to drop the mixture straight into a greased muffin tin, but cases make putting the muffins in lunchboxes and carrying them about, so much easier!
  2. Combine all of the dry ingredients (flour, baking powder, coconut sugar and lemon zest) – I used a stand mixer, but you can easily use a food processor (except for when adding the blueberries later) or a regular bowl and spoon.
  3. Mix in the eggs, softened butter, milk and vanilla extract until everything is evenly combined – the mixture will seem gloopy, but it’ll be fine in the end!
  4. Stir in the blueberries.
  5. Spoon the mixture into the paper cases.
  6. Bake in the oven for about 20 minutes – keep an eye on them. You want them just turning golden brown.
  7. Allow them to cool in the tray for a few minutes before putting them on a wire rack.

Enjoy! H x


This post contains affiliate links – this doesn’t affect you at all, but if people purchase from the linked shop after clicking, it might eventually cause a tiny payout to me. What would I do with it? Probably go out for a cup of tea and a slice of cake! You are welcome to join me. x


3 thoughts on “Blueberry and Lemon Muffin Recipe (Gluten and Refined-Sugar Free)

  1. It can be tricky with the difference between measurements. I’ve no problem following either but translating can be a pain. When we move back, I’ll be bringing the American measuring stuff so I can easily go back and forth between.


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