These Gluten Free Lemon Cranberry Muffins are a bright and delicious treat that combines the fresh flavour of lemon with the sweet-tart taste of cranberries.

They have a tender texture and are easy to make, making them a wonderful choice for breakfast, brunch, an afternoon snack, or a simple gluten free dessert.

If you love the combination of citrus and cranberries, these homemade muffins are sure to become a favourite.

They’re also a great recipe to have on hand when you want an easy gluten free baked treat that everyone can enjoy.

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.

These Gluten Free Lemon Cranberry Muffins are an easy way to add a little brightness to your day.

Whether you’re making them for a weekend breakfast, holiday brunch, lunchbox treat, or afternoon coffee, this simple gluten free muffin recipe is one you’ll want to make again and again.

Give these homemade lemon cranberry muffins a try and enjoy a delicious gluten free treat the whole family can share.

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

 

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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!

FAQs:

Can I use fresh or frozen cranberries in these gluten free muffins?
Yes, you can use either fresh or frozen cranberries. If using frozen cranberries, there is generally no need to thaw them first. Fold them into the batter gently to help prevent the muffins from becoming discoloured.

Can I make these muffins with dried cranberries?
Yes, dried cranberries can be used if you don't have fresh or frozen cranberries. Keep in mind that dried cranberries are sweeter and will give the muffins a slightly different texture and flavour.

How do I keep gluten free muffins from becoming dry?
Avoid overmixing the batter and be careful not to overbake the muffins. Gluten free baked goods can become dry when baked for too long, so remove the muffins from the oven once they are properly baked.

How should I store Gluten Free Lemon Cranberry Muffins?
Store cooled muffins in an airtight container at room temperature for a short period or refrigerate them for longer storage. Allow refrigerated muffins to come closer to room temperature before serving for the best texture.

Can I freeze Gluten Free Lemon Cranberry Muffins?
Yes! These muffins freeze well. Once completely cooled, place them in a freezer-safe container or bag and freeze. Thaw individual muffins at room temperature when you're ready to enjoy them.

Can I make these muffins ahead of time?
Absolutely. These gluten free lemon muffins are a convenient make-ahead option for breakfast, brunch, snacks, or holiday gatherings. You can bake them in advance and store or freeze them until needed.

What can I serve with lemon cranberry muffins?
They are delicious served with butter, alongside fresh fruit, or with a cup of coffee or tea. They also make a lovely addition to a weekend breakfast or brunch spread.

Can I make mini Gluten Free Lemon Cranberry Muffins?
Yes. You can use a mini muffin pan to make smaller portions. Keep in mind that mini muffins will require less baking time, so begin checking them earlier than the regular-sized muffins.