Lemon and cranberry are a winning combination and these muffins do not disappoint!  

Eat them warm right out of the oven or save them for later.  These lemon cranberry muffins are a great snack any time.

They are loaded with citrus flavour and packed with dried cranberries.  This recipe made 15 muffins.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did was prepare the cranberries.  I cut them into small chunks.

I also prepared the lemon zest so it would be ready to add to the batter.

Now I measured the flour, sugar, meringue powder, baking powder and salt into a large mixing bowl.

Then I added shortening and lemon zest to the bowl.

Using an electric mixer I blended the ingredients together until no large lumps were visible.

In a smaller mixing bowl I used a whisk to blend together the apple sauce, eggs, lemon juice and vanilla.

I continued whisking until the liquid ingredients were starting to foam.

Next I poured the liquid ingredients into the dry ingredients in the large bowl.

Using low speed on the mixer I beat the ingredients until everything was moistened.

Then I added in the chopped cranberries. 

I folded the cranberries in with a rubber spatula.

Using a  scoop I dropped the batter into muffin pans that I had already sprayed with cooking spray.  I filled them almost to the top.

I put them in the 350F oven to cook for 20-25 minutes or until a toothpick inserted in the center came out clean.

After removing them from the oven I let them cool in the pan for a few minutes.

Then I flipped them on their sides to allow the bottoms to cool.

Serve warm or let them completely cool!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Muffin Recipes You Will Enjoy...

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Lemon Cranberry Muffins:

• 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend
• ¾ cup granulated sugar
• 1 tablespoon meringue powder
• 2 teaspoon baking powder
• ½ teaspoon salt
• ½ cup Golden Flavour shortening
• 1 tablespoon finely grated lemon zest
• ⅔ cup apple sauce
• 3 large eggs
• 2 tablespoon lemon juice
• 2 teaspoon vanilla extract
• 1 cup chopped cranberries

How to Make Gluten Free Lemon Cranberry Muffins:

1. Preheat oven to 350F.
2. Grease muffin pans.
3. Measure the flour, sugar, meringue powder, baking powder and salt into a large mixing bowl.
4. Add the shortening and the lemon zest and beat on low speed until large pieces of shortening are no longer visible.
5. In a smaller bowl whisk together the apple sauce, eggs, lemon juice and vanilla.
6. Pour the liquid ingredients into the dry ingredients in the large bowl.
7. Beat on low speed until moistened. Then on medium speed until batter is smooth.
8. Add the chopped cranberries and fold in using a rubber spatula or wooden spoon.
9. Scoop batter into the muffin pans.  Fill almost to the top.
10. Bake at 350F for 20-25 minutes or until a toothpick inserted in center comes out clean.
11. Cool in the pans for a few minutes and then remove to cooling rack.
12. Serve and enjoy!