Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

These Blueberry Lemon Muffins with Lemon Glaze are easy to make and will be a family favorite!

Note: This post contains affiliate links for products on Amazon.

No need to haul out your stand mixer or hand mixer – you can combine these muffin ingredients by hand! Well, I suggest one large mixing bowl and a large spoon, just to keep things nice and tidy. 😉

I used gluten-free flour, (here’s what I used) but you can swap it out for your favorite all-purpose flour if you don’t need the gluten-free option. My recipe also calls for a non-refined sugar alternative (here’s what I used) but no adjustment of the recipe is needed if you want to use your favorite refined sugar instead. I also used a non-refined confectioners sugar alternative for the glaze.

And finally, fresh blueberries are always preferable, but if you don’t have them on hand, or they’re not in season, frozen blueberries will work just fine. In fact, that’s what I used here.

This recipe will make 9-12 muffins, depending on how full you fill each muffin cup. I got 10 out of this batch because I filled the cups almost completely full. I like to use unbleached muffin liners (like these) so that clean up is easy.

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)

So, no excuses – go forth and make these yummy blueberry lemon muffins now. Don’t forget the tangy lemon glaze, which is quite possibly, my favorite part.  These are truly scrumptious (name that movie!) when consumed warm. I mean, just look at those warm berries nestled in the lemony muffin below. Ah…

If you have leftovers the next day, just pop a muffin in the microwave to re-heat for 10-20 seconds or so. You can even split one open and warm it in your toaster oven with a pat of butter on each section. Enjoy!

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)Note: This post contains affiliate links for products on Amazon.

Swerve Granular Sugar Replacement Sweetener

Swerve Confectioners Sugar Replacement Sweetener

Bob’s Red Mill 1-to-1 Gluten-Free Flour

Unbleached Muffin Liners

Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Prep time
Cook time
Total time
Blueberry Lemon Muffins with Lemon Glaze (Gluten-Free)
Serves: 9-12 muffins
  • 5 tablespoons unsalted butter, melted and cooled
  • ½ cup Swerve sugar replacement (or regular refined sugar)
  • Finely grated zest from 1 lemon
  • ¾ cup plain unsweetened yogurt or sour cream
  • 1 large egg
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups gluten-free Bob’s Red Mill 1-to-1-flour (or all-purpose flour)
  • 1¼ cups blueberries, fresh or frozen
  • ¼ cup almond milk (or regular milk)
  • For the Glaze
  • ½ cup Swerve powdered sugar replacement (or regular powdered sugar)
  • Fresh lemon juice from 1 lemon
  1. Preheat oven to 375°F.

  2. Line muffin tins with paper liners. I like these unbleached liners.

  3. Melt butter in microwave or on stove. Pour in large mixing bowl; set aside and let cool before proceeding with next step.

  4. Add sugar, ½ of the lemon zest (reserve the rest for garnish), yogurt, and egg to the melted butter. Whisk until smooth.

  5. Add baking powder, baking soda and salt; stir until combined.

  6. Lightly fold in flour and blueberries.

  7. Add almond milk and lightly combine. Batter will be very thick.

  8. Spoon/scoop batter into muffins tins.

  9. Bake for 25-30 minutes until tops are lightly browned and/or knife inserted in center of muffin comes out clean.

  10. Remove muffins from oven and from muffin tin and let cool on rack for 10 minutes.

  11. Make the glaze:

  12. In a small bowl, incrementally add lemon juice to the powdered sugar and whisk until it reaches your desired consistency. I like my glaze thick, so I use less lemon juice. If you like yours thin and pourable, use more lemon juice.

  13. When desired consistency is achieved, lightly drizzle glaze over the top of each muffin.

  14. Top each muffin with a sprinkle of reserved lemon zest.

Blueberry Lemon Muffins (Gluten-Free)



Grand Marnier Chocolate Truffles

Grand Marnier Chocolate Truffles are smooth, rich, and elegant. They are a simple, no-bake treat flavored with a subtle orange liqueur.

Grand Marnier Chocolate Truffles

These truffles are amazing! If you’re looking for a rich chocolate ganache center with a hint of orange, you need to try these. They are truly simple to put together, with just a bit of lag time for them to firm up so that you can roll them into these delicious cocoa-covered bits of heaven.

Grand Marnier Chocolate Truffles

If you can heat heavy cream to a simmer, throw in some chocolate, whisk until melted, refrigerate until chilled, and be willing to get your hands just a tiny bit messy with the chocolate as you form them into balls (ahem…chocolate…what mess?!) then you can make these, no problem! They are that simple. Oh, and of course, the finishing touch – roll them in powdered cocoa. Ah…

Grand Marnier Chocolate Truffles

I like to use Ghirardelli semi-sweet or bittersweet baking chocolate bars, and Ghirardelli unsweetened cocoa. The Grand Marnier adds a subtle flavor of orange, so try not to skip it! If you don’t want to purchase an entire bottle of Grand Marnier, check your liquor store to see if they offer a mini bottle ~ that’s what I used. 😉 Alternatively, you can use the fine zest of an orange instead of Grand Marnier for a non-alcoholic option.

This post contains affiliate links for products on Amazon.

Grand Marnier Chocolate Truffles
Prep time
Total time
Grand Marnier Chocolate Truffles
Serves: 2 dozen
  • 8 ounces bittersweet chocolate, chopped (can also use bittersweet chocolate chips)
  • ½ cup heavy cream
  • 2 Tablespoons Grand Marnier liqueur*
  • ½ cup unsweetened cocoa powder, for rolling
  • *For non-alcoholic version, substitute 1 Tablespoon of the zest of an orange for the Grand Marnier.
  1. In a small saucepan, heat cream and Grand Marnier liqueur (or zest of an orange) to a simmer. May also do this in a microwave using a microwave-safe bowl.

  2. Put chocolate in a mixing bowl and slowly pour cream mixture over it. Let it sit for a few minutes to begin melting the chocolate.

  3. Using a whisk, begin stirring to melt the chocolate. Keep stirring until all chocolate is melted and mixture is smooth and glossy.

  4. Refrigerate the mixture for 2-3 hours until well-chilled.

  5. Prepare your surface for scooping and rolling. I like to spread out parchment or wax paper on my counter-top for ease of cleanup.

  6. Once mixture is fully chilled, scoop out one-inch portions and gently and quickly roll into balls using the palms of your hands. (Your hands will probably heat the chocolate, so work quickly.)

  7. Roll each truffle ball in the cocoa powder to fully coat.

  8. Keep truffles chilled in the refrigerator until serving.

  9. Truffles will keep in the refrigerator for up to 3 days.

No Bake Grand Marnier Chocolate Truffles








7 Simple Christmas Holiday Desserts

Looking for a simple Christmas holiday dessert? Here are 7 of my favorite easy to make desserts that work well for the winter holidays.

7 SImple Christmas Holiday Desserts


These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.

White Chocolate Cranberry Pistachio Snowflake Truffles

These Gluten-Free Apple Pie Shortbread Bars are a delicious combination of an apple pie and an apple crisp!

GF Apple Pie Bars


Maple Cinnamon Baked Pears are an easy and elegant dessert for fall and beyond.

Maple Cinnamon Baked Pears


You can whip up this flourless chocolate cake with ganache glaze in one bowl ~ no need for a mixer! This cake is dense and rich – perfect for chocolate lovers. Bonus: it’s easy!

Flourless Chocolate Cake With Ganache


This Gingerbread Loaf With Maple Glaze is full of rich molasses and ginger and topped with a maple glaze for a touch of sweetness.

Gluten-Free Gingerbread Loaf


Rich almond flavor enhances the fruit in this classic Italian Almond Pear Cake made with gluten-free flour.

Gluten-free Almond Pear Cake


Who doesn’t love a rich brownie? These flourless chocolate brownies are amazing.They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!

Flourless Chocolate Brownie


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Pumpkin Cheesecake With Gingersnap Crust

Cheesecake and pumpkin lovers rejoice! This simple Pumpkin Cheesecake With Gingersnap Crust will become your new favorite way to enjoy both.

Pumpkin Cheesecake With Gingersnap Crust

This Pumpkin Cheesecake With Gingersnap Crust recipe is so simple that even I couldn’t mess it up! Listen, I love cheesecake, but I get intimidated with all the water bath instructions, so I just skipped that part with this recipe and it turned out amazing. No cracks on the top of the cheesecake. Your mileage may vary, but keep in mind that you can always add a dollop of freshly whipped cream to cover any imperfections. I’d add the dollop anyway; because freshly whipped cream.

Pumpkin Cheesecake With Gingersnap Crust

Here’s how this cheesecake came together. I wanted to make it gluten-free, so I opted for Midel’s Gluten-Free Gingersnaps for the crust. Just crush them up, stir in butter, press into pan, bake for 8 minutes and you have your crust. See: easy!

I used my Vitamix to crush the cookies because it makes a better crumb than trying to do it with a rolling pin and ziplock bag. If you have a high-speed blender or food processor, I highly recommend using it for this.

I used an 8-inch pan, but I’d recommend a 9-inch if you don’t want the batter to come right to the top of the pan. Next time, I’ll grab the right pan. Also, a spring-form pan is recommended, but if you’re  not concerned with taking it out of the pan for aesthetic purposes, feel free to use a cake pan.

Pumpkin Cheesecake With Gingersnap Crust

I used a minimal amount of organic coconut sugar and subbed in some maple syrup for sweetness, too. I used full-fat organic cream cheese because I think it tastes better. I also used organic pumpkin puree and as well as organic eggs. If I’m going to enjoy a dessert, I want it to at least have the tone of health associated with it!

Full instructions are below in the details. This is a winner; give it a try!

Pumpkin Cheesecake With Gingersnap Crust

Pumpkin Cheesecake With Gingersnap Crust
Prep time
Cook time
Total time
Pumpkin Cheesecake With Gingersnap Crust
  • For the Crust
  • 1½ cups crushed gingersnaps (I used Midel Gluten-Free Gingersnaps)
  • ¼ cup melted butter
  • For the Cheesecake
  • 2 8 oz. packages cream cheese, softened
  • ½ cup organic coconut sugar
  • ⅓ cup maple syrup
  • 3 tbsp gluten-free flour (or all-purpose flour if not making this gluten-free)
  • 1 15 oz. can pumpkin puree (not pumpkin pie filling)
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp cloves
  1. Preheat oven to 350.

  2. In a mixing bowl, stir together crushed gingersnaps and melted butter. Press mixture into the bottom of a springform pan. Bake for 8 minutes. Remove from oven and set aside.

  3. In the bowl of stand mixer (or with an electric mixer) beat together cream cheese, sugar, and flour until creamy.

  4. Add in maple syrup and mix until incorporated.

  5. Add pumpkin, eggs, vanilla extract and spices to mixture and beat until smooth.

  6. Carefully pour pumpkin mixture over the top of the crust and smooth out the top with the back of a spoon.

  7. Bake for 35-40 minutes or until center is set and knife inserted in the center comes out clean. If the top starts to brown and the center isn't set, cover with aluminum foil to prevent further browning.

  8. Remove to wire rack to cool for at least 1 hour before removing from spring-form pan and placing in the refrigerator for 2 hours or until completely cooled.

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