Nut-Free Gluten-Free Blueberry Muffins
Start your morning on a deliciously wholesome note with these Nut-Free Gluten-Free Blueberry Muffins! Perfectly soft and bursting with juicy blueberries, this recipe is a must-try for anyone seeking allergen-friendly baked goods. Made with gluten-free all-purpose flour and naturally sweetened with applesauce, these muffins deliver a light and fluffy texture without compromising on flavor. Subtle hints of cinnamon and a bright pop of lemon zest elevate each bite, while olive oil ensures a moist crumb. Simple to prepare in just 15 minutes, these muffins are ideal for breakfast, snacks, or even dessert. Whether you're avoiding nuts, gluten, or both, these muffins are a family-friendly treat that everyone can enjoy!
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Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.75 cup Granulated sugar
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.25 cup Olive oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 0.75 cup Milk (dairy or plant-based)
- 1.5 cups Fresh blueberries
Directions
Step 1
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with oil.
Step 2
In a large bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well-blended.
Step 3
In a separate bowl, beat the eggs and add granulated sugar. Mix until well combined.
Step 4
To the sugar and egg mixture, add the unsweetened applesauce, olive oil, vanilla extract, and lemon zest. Mix thoroughly.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Stir until just combined. Do not overmix.
Step 6
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Step 7
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Step 8
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 9
Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely.
Step 10
Enjoy your nut-free, gluten-free blueberry muffins warm or at room temperature.
Nutrition Facts
| Serving size | (1097.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2397.8 |
| Total Fat 73.0g | 0% |
| Saturated Fat 14.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 387.0mg | 0% |
| Sodium 3389.0mg | 0% |
| Total Carbohydrate 424.9g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 194.7g | |
| Protein 26.1g | 0% |
| Vitamin D 157.0IU | 0% |
| Calcium 346.3mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 695.6mg | 0% |
Source of Calories