Lucy's Blueberry Muffins Gluten Free

Master the art of gluten-free baking with Lucy's Blueberry Muffins, the ultimate treat for anyone seeking a delicious, allergen-friendly option. These fluffy and tender muffins are made with a gluten-free all-purpose flour blend and are bursting with sweet, juicy blueberries in every bite. A hint of optional ground cinnamon adds warmth, while a sprinkle of turbinado sugar gives them a crisp, golden topping. Quick to prepare in just 15 minutes, these muffins are perfect for breakfast, brunch, or a midday snack. Whether you use fresh or frozen blueberries and dairy or non-dairy milk, this versatile recipe ensures everyone can enjoy a homemade, gluten-free indulgence that rivals any bakery.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour blend
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 teaspoons Ground cinnamon (optional)
• 0.75 cups Granulated sugar
• 0.5 cups Unsalted butter, melted and slightly cooled
• 2 pieces Eggs, large
• 1.5 teaspoons Vanilla extract
• 0.75 cups Milk (dairy or non-dairy)
• 1.5 cups Blueberries, fresh or frozen
• 2 tablespoons Turbinado sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.

Step 2

In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and ground cinnamon (if using). Set aside.

Step 3

In a large bowl, combine the granulated sugar and melted butter, whisking until smooth. Add the eggs and vanilla extract, whisking until fully incorporated.

Step 4

Slowly add the dry ingredients to the wet ingredients, alternating with the milk in two additions—start with the dry ingredients and end with the milk. Mix until just combined. Do not overmix.

Step 5

Gently fold in the blueberries using a spatula, being mindful not to crush them.

Step 6

Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.

Step 7

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Enjoy these delightful gluten-free blueberry muffins with your favorite cup of coffee or tea!

Nutrition Facts

Serving size	(1056.1g)

Amount per serving	% Daily Value*
Calories	2782.6

Total Fat 112.8g	0%
Saturated Fat 66.1g	0%
Polyunsaturated Fat g
Cholesterol 645.3mg	0%
Sodium 2354.1mg	0%
Total Carbohydrate 435.8g	0%
Dietary Fiber 13.2g	0%
Total Sugars 207.2g
Protein 25.4g	0%

Vitamin D 155.0IU	0%
Calcium 361.0mg	0%
Iron 3.9mg	0%
Potassium 651.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 3.6%

Carbs: 61.0%