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Gluten-Free Dairy-Free Lemon-Berry Muffins for Easter Brunch

Gluten-Free Dairy-Free Lemon-Berry Muffins for an Allergy-Free Easter Brunch

The season has officially shifted and it is time for a little Spring baking….and these Gluten-free, Dairy-free Lemon-Berry Muffins fit the bill perfectly and are just right for an Allergy-Free Easter Brunch.

I promise I won’t brag about our weather here the last couple of weeks considering I know a lot of you are still shivering in other parts of the country (and world)…

I’ll just mention that I may have already pulled out the flip flop collection from the back of my closet…although I probably have NO business doing so considering I have not done anything pretty with my toes in months.

Anyway, with this warmer weather (that I promise am not talking about), I’m craving some flavors of Spring right now after our long winter…and since citrus and berries go perfectly with the warmer weather, I am all about using them in my baking these days.

These Lemon-Berry Muffins are a hit in this house and my boys can put quite a few of these down at one time. The bonus is that they are full of healthy ingredients and will not give that sugar spike that a lot of baked goods can give.

And with Easter sneaking up on us, these muffins would be a great treat for your Allergy-Free Easter brunch!

I will probably be serving them up along with one of our other favorite brunch treats:

NOW. Let’s add some Spring in your step and make some muffins!

Gluten-Free Dairy-Free Lemon Berry Muffins for Easter Brunch

Springtime Lemon-Berry Muffins

Gluten-Free & Dairy-Free – Easily Egg-Free & Nut-Free


  • 1 ½ cups Almond Flour  (For Nut Free: Use 1 1/2 cups of your favorite Gluten-Free All Purpose Flour Blend)
  • 1 cup Superfine Brown Rice Flour
  • ½ cup Teff Flour OR Certified Gluten Free Oat Flour
  • ¼ cup Arrowroot Starch
  • 2 ½ tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • 1 ¼ cups Plain Yogurt (Non-Dairy or Dairy Version – I use SO Delicious Plain Coconut Yogurt)
  • ½ cup Organic Unrefined Coconut Oil (measured in liquid form)
  • 1/3 cup + 2 Tbsp Raw unfiltered Honey, preferably organic
  • ¼ cup Freshly Squeezed Lemon Juice
  • 1 tsp Vanilla Extract
  • 1 Tbsp Lemon Zest (freshly zested/grated – yellow part only)
  • 2 Large Eggs, separated (For Egg-Free: use 2 Tbsp Ground Chia Seeds Mixed with ½ cup HOT water – allow to sit until gelled before using)
  • 1 cup Fresh Berries – such as blueberries or diced strawberries


1. Preheat Oven to 350 degrees. Line muffin pan with liners, or grease openings.

2.  In medium  bowl, whisk/mix together Almond Flour, Superfine Brown Rice Flour, Teff (or Oat) Flour, and Arrowroot Starch until light and airy. Add in Baking Soda, Baking Powder, and Sea Salt –whisk until blended and mixture feels light.

3.  In large bowl, beat together Yogurt, Coconut Oil (or melted Butter or Earth Balance), Honey, Freshly Squeezed Lemon Juice, Vanilla,  Lemon Zest, and Egg yolks (or Chia Gel mixture).

4.  Slowly mix dry mix into blended wet ingredients.  Gently mix together until just blended. Do not overmix. Then fold in berries gently.

5.  (Omit this step if using Egg Replacer): In separate small bowl, beat egg whites until fairly stiff peaks form. Then very gently fold whites into assembled muffin batter until just incorporated.

6.  Fill muffin wells 2/3 full.  Bake in oven for 17-19 minutes, or toothpick comes out clean from center.  Makes 16 muffins.  Enjoy!

This post is linked to Gluten-Free Wednesdays.

Have you pulled out YOUR Flip Flops Yet? 😉

Kim Maes - Allergy Free Food CoachKim Maes, CNC, AADP, known as the Allergy Free Food Coach, is a Certified Nutrition and Wellness Consultant and Certified in the Practical Application of Food Allergy Guidelines.. She is also the creator of the Cook It Allergy Free iPhone and iPad Apps and the Cook It Allergy Free website, where she shares her passion for teaching others how easy and delicious it can be to eat whole, pure allergy-friendly meals that the entire family will enjoy.


  1. On March 26, 2013 Maggie said

    These look and sound delightful Kim! Totally Spring! It’s a little warmer here too, and I’m craving lemons, berries, and all things bright. Yahoo! Thanks for always including an egg-free option. xo

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Thanks, Maggie! It is funny how the seasons totally affect what our bodies crave… our bodies are definitely telling us to eat with the seasons! 😉

  2. On March 27, 2013 Hallie @ Daily Bites said

    I just want to dive into that photo and dig in. 🙂 I love that these are naturally sweetened, too.

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Thanks, Hallie! 😉 I love that they are naturally sweetened as well… makes me enjoy giving them to my kiddos as a little treat!

  3. On March 27, 2013 InTolerant Chef said

    These do sound perfect for brunch indeed- yummo!

  4. On March 27, 2013 Linda said

    What a wonderful springtime muffin, Kim! I love all the colors in the photos, and the line up of ingredients looks great too.

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Linda, I hope you had a wonderful weekend! Thanks again for including my muffins in your round-up! 😉

  5. On March 27, 2013 Diane Eblin-thewhole said

    You have a great way of making amazing recipes. I love this.

  6. On March 28, 2013 Jackie said

    Can I use brown sugar instead of raw honey? I am allergic to the honey, thx

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Hi Jackie, are you able to eat maple syrup? That would work well in this recipe as the sweetener. You can do the brown sugar, but because the honey is wet and brown sugar is dry, it will affect the wet to dry ratio in the recipe a bit.

  7. On March 28, 2013 Alisa said

    Kim, you make the best muffin recipes! These look amazing. Have a Happy Easter!

  8. On March 29, 2013 Carol said

    Love these! And yes, my flip flops are on almost every day, they never make it to the back of the closet. But I am not bragging about our weather either 🙂

    • On April 1, 2013 Kim-Cook It Allergy Free said

      Haha! Carol, mine do not make it very far into the back…after all, they are only there for like a month or so. The rest of the year all we wear is flip flops here too! LOL

  9. On April 4, 2013 Shirley (gfe &AGFD) said

    So glad I spied these, Kim! The email notice must be buried in my In Box somewhere, so I’m happy I saw this post of yours via Iris’ feed. 🙂 This recipe is perfect for All Gluten-Free Desserts … All the Time right now, so I’ve got it featured. 😉 Thank you! No flip flops out here. I considered putting on two pairs of socks today. No kidding.


    • On April 8, 2013 Kim-Cook It Allergy Free said

      Haha! Glad you found it too, Shirley! I hope your tootsies are nice and cozy. Considering my boys have already been in the pool here, there are not too many socks being worn around these parts right now. LOL 😉

      • On April 8, 2013 Shirley (gfe &AGFD) said

        It’s going to be in the 80s here the next few days and I’m excited! But for now I still have on socks as the house has not warmed up too much yet. 😉

        I wanted to thank you for just replying to Cassidy’s comment and stating that these can be made grain free. I’ll include that info in the post over at All Gluten-Free Desserts. You might want to add it to notes for your recipe in this post, too. So many (myself included) love having a grain-free option! 🙂


  10. On April 5, 2013 Cassidy @ Cassidy's said

    What beautiful muffins, I can’t wait to make them!!! I’ll have to replace the teff and rice flour since I have to be grain free, but I’m sure they will still be delicious!

    • On April 8, 2013 Kim-Cook It Allergy Free said

      Hi Cassidy! I hope you enjoy them! You can make these grain-free no problem. I have made these with all almond flour and an extra egg and they turned out perfectly! 😉

  11. On April 5, 2013 Jackie said

    I can have maple syrup, thank you so much!!!

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