JK PADFAMThe Padgett Family Kitchen
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Sugar-Free and Gluten-Free Blueberry Lemon Muffins

Lemony blueberry muffins sweetened with honey and made gluten-free, with fresh lemon zest instead of essential oil.

Prep15 min
Cook20 min
DifficultyEasy
Makes12 muffins
Credit: Original recipe by doTERRA Essential Oils. See the original post on their website. We link instead of embedding so the creator gets the view.
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Illustrated placeholder, not a photo for Sugar-Free and Gluten-Free Blueberry Lemon Muffins
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Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.

muffins

Our clean version

Ingredients

  • 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 tsp psyllium husk powder (in place of xanthan gum)
  • 1/2 cup raw organic honey
  • 1 tbsp corn-free baking powder
  • 1/2 tsp sea salt
  • Zest of 1 organic lemon (instead of 8 drops lemon essential oil)
  • 1 pasture-raised organic egg
  • 1 cup organic whole milk
  • 1/2 cup organic grass-fed butter, melted
  • 1 cup fresh or frozen organic blueberries

Method

  1. Mix the flour, psyllium husk, and baking powder in a bowl.
  2. Beat the egg with the milk, melted butter, honey, and lemon zest, then stir it into the dry ingredients.
  3. Fold in the blueberries. Fill lined muffin cups two-thirds full and bake for 20 minutes at 375°F.

What we changed and why

  • Swapped for Bob's Red Mill Gluten Free 1-to-1 Baking Flour, our everyday blend. It is made from rice, sorghum, potato, and tapioca with no corn ingredients. It does contain xanthan gum, which is often grown on corn sugar, so strict corn avoiders should check with their own tolerance.
  • Xanthan gum is usually fermented on corn sugar. Psyllium binds similarly, but the texture can differ slightly.
  • Most baking powder contains cornstarch. Choose one made with arrowroot or potato starch.
  • Iodized table salt usually contains corn-derived dextrose. Sea salt does not.
  • Fresh lemon zest gives the same flavor without needing a food-grade essential oil.

Items marked "check" need a quick label read: corn hides in starches, dextrose, and vinegar.

More clean, gluten-free family recipes and a free 7-day meal plan at jkpadfam.com/free-meal-plan

Estimated nutrition

Per serving (1 of 12 muffins), for our clean version. This is an estimate, not lab tested.

Calories236
Protein2.7 g
Carbohydrates36 g
Fat9.1 g

Based on: Made with whole milk, butter, 1/2 cup honey, and 1 cup blueberries.

Gear we use

  • Muffin tin (our pick coming soon)

Some gear links may become affiliate links. We only recommend things we use.

Swap ideas

  • Milk: Unsweetened almond milk (gum-free); Full-fat coconut milk for richness; Certified gluten-free oat milk
  • Butter: Ghee (lactose and casein mostly removed); Virgin coconut oil; Avocado oil for savory cooking
  • Bob's Red Mill Gluten Free 1-to-1 Baking Flour: Bob's Red Mill Cassava Flour (use about 3/4 the amount); Bob's Red Mill Almond Flour plus 1 tbsp Bob's Red Mill Tapioca Flour per cup, for cakes and quick breads
  • Egg (in baking): 1 tbsp ground flax plus 3 tbsp water per egg, rested 5 minutes; 1/4 cup applesauce per egg in sweet bakes
  • Honey: Pure maple syrup (vegan)

See the full substitution guide

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