Do you ever wake up craving a warm, delicious muffin to start your day off right? If so, you’re in luck! I’m excited to share my recipe for Lucy’s Blueberry Muffins – and the best part is, they’re gluten-free!
These muffins are the perfect balance of sweet and tangy, with bursts of juicy blueberries in every bite. Plus, they’re made with wholesome ingredients like sorghum flour, tapioca flour, and plain yogurt, so you can feel good about indulging in a morning treat.
But don’t let the fact that these muffins are gluten-free fool you – they taste just as good (if not better) than traditional muffins made with wheat flour. With a light and fluffy texture and a golden-brown exterior, these muffins are sure to become a staple in your breakfast rotation.
Ready to get baking? Let’s dive into the rest of the recipe together, and I’ll share all my tips and tricks along the way to make sure your blueberry muffins turn out perfectly every time.
Why You’ll Love This Recipe
Do you love the sweet and tangy taste of blueberries? Do you want to indulge in a muffin without worrying about gluten or dairy allergies? Then, you’re going to fall in love with Lucy’s Blueberry Muffins!
Firstly, these muffins are gluten-free, so you won’t have to worry about any bloating or discomfort. Many people who suffer from gluten intolerance miss out on classic baked goods, but these muffins will satisfy both the taste buds and intolerance.
Secondly, these muffins are dairy-free. There’s no need to worry about your lactose intolerance or being vegan; this recipe uses plain yogurt instead of milk or cream. You’ll still get the moistness without compromising your dietary restrictions.
Lastly, these muffins are sweetened using raw sugar which gives them a more natural taste than white sugar. You won’t experience a sugar-high and won’t crash after eating them. With fresh blueberries going into this recipe, these muffins will be perfect for breakfast, a snack, or even as an after-dinner dessert.
These blueberry muffins not only satisfy the cravings but also fulfill healthy alternatives while keeping them simple and delicious. So go ahead and indulge in some guilt-free goodness!
Let’s take a look at the ingredients we will need to make these Lucy’s Blueberry Muffins. Don’t worry, it’s an easy and affordable gluten-free recipe that only requires a few basic ingredients.
– 1 1/2 cups tapioca flour
– 1/2 cup sorghum flour
– 1 Tbsp baking powder
– 1 tsp baking soda
– A pinch of salt
– 2 large eggs
– 1/4 cup unsalted butter, melted and slightly cooled
– 1/4 cup plain yogurt
– 1/2 cup raw sugar
– Zest of one lemon
– 1 cup fresh blueberries
Make sure to check the labels on your ingredients and buy gluten-free, especially when it comes to the baking powder. Some brands may have wheat starch, which is not allowed in gluten-free cooking.
The Recipe How-To
Now for the fun part, let’s make some Lucy’s Blueberry Muffins! Follow the simple steps and enjoy the delicious, gluten-free treat.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins
- 1 cup sorghum flour
- ½ cup tapioca flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raw sugar
- ¼ cup white sugar
- 2 large eggs
- ¾ cup plain yogurt
- ¼ cup unsalted butter, melted
- 1 tablespoon lemon zest
- 1½ cups fresh or frozen blueberries
Preheat your oven to 375°F. Grease a muffin tin with cooking spray or line it with muffin papers.
Mix Dry Ingredients
In a bowl, whisk together the sorghum flour, tapioca flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together the raw sugar, white sugar, eggs, plain yogurt, unsalted butter, and lemon zest until well combined.
Pour the wet ingredients into the bowl with dry ingredients. Gently stir them together until just combined. Fold in the blueberries.
Transfer to Muffin Tin
Scoop the mixture into the prepared muffin tin until each muffin space is filled up to about two-thirds full.
Bake for about 20 -25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Serving and Pairing:
These muffins go perfectly well with a hot cup of tea or coffee for a hearty and healthy breakfast. They can also be enjoyed as a snack or dessert.
Make-Ahead, Storing and Reheating:
These muffins can be stored in an airtight container at room temperature for up to 3 days. If you want to make them ahead, prepare the muffin batter and refrigerate it overnight. Baked muffins can also be frozen and reheated in the microwave or oven when ready to serve.
Tips for Perfect Results:
For best results, mix the dry ingredients together before adding them to the wet ingredients. Overmixing the batter may cause it to become tough, so fold in the blueberries gently.
Q: Can I use frozen blueberries instead of fresh ones?
A: Yes! You can use either fresh or frozen blueberries. If using frozen blueberries, do not thaw them before adding them to the batter.
I hope you enjoy making these **Lucy’s Blueberry Muffins
Substitutions and Variations
Now, let’s talk about some fun substitutions and variations that you can make to this recipe. As a nutritionist, I always want to provide options for different dietary needs and preferences.
If you don’t have raw sugar on hand, feel free to use regular white sugar in the same amount for a sweeter taste. You can also try using coconut sugar or honey as alternatives.
For this recipe, I used plain yogurt, but you could certainly try different flavors like vanilla or even coconut milk yogurt for a dairy-free option. Additionally, if you prefer a vegan recipe, replace the 2 large eggs with 2 flax eggs made from 2 tablespoons ground flax seed mixed with 6 tablespoons of water.
To switch up the flour blend, try using oat flour or rice flour instead of tapioca or sorghum flour. Just keep in mind that different flours may produce slightly different textures and tastes.
If blueberries aren’t your thing, feel free to substitute them with other berries like raspberries or blackberries for a delicious twist on this classic muffin. Or if you want to mix things up even more, try adding some chocolate chips or lemon zest and create new flavors that cater to your preferences!
And if you’re looking for a completely different recipe altogether that still falls under the category of gluten-free and dairy-free cuisine, why not try making some dog treats using King Arthur’s gluten-free all-purpose flour? Or whip up some lemon blueberry muffins with coconut flour and olive oil instead of butter for a healthy and tasty breakfast option.
The possibilities are endless when it comes to experimenting with ingredients and creating your own unique version of Lucy’s Blueberry Muffins (Gluten Free) Recipe.
Serving and Pairing
One of the great things about Lucy’s Blueberry Muffins (Gluten Free) recipe is that they’re versatile and can be served in many different ways. Here are some ideas to help you enjoy them even more:
Firstly, they make a healthy breakfast on-the-go, whether you’re catching the train for work or running errands. You can grab one or two muffins, add some fresh fruit, and yogurt for a delicious and balanced morning meal.
Secondly, they’ll impress your friends and family if you serve them for brunch. Top them with whipped cream, lemon zest, or dust with powdered sugar to make them look extra special.
Thirdly, these muffins can also be enjoyed as an afternoon snack. Serve with a cup of tea or coffee, and you’ll feel like you’re indulging in a dessert that also happens to be packed with nutritious ingredients.
Finally, if you want to experiment a little bit, why not try topping the muffins with jam or yogurt? You can also enjoy them alongside fresh smoothies or milkshakes.
Overall, this blueberry muffin recipe is incredibly versatile and has something for everyone. Whether you prefer sweet or savory flavors, it’s easy to adapt them to your liking by pairing the muffins with different foods or toppings. So let your taste buds guide you and enjoy these delicious gluten-free treats!
Make-Ahead, Storing and Reheating
When it comes to meal prep, making these blueberry muffins ahead of time is a great way to save time during busy mornings. These gluten-free muffins can stay fresh for up to five days when stored properly in an airtight container at room temperature or in the refrigerator to prolong their freshness.
To reheat them, simply pop them in the microwave for 20-30 seconds or place them in a preheated oven at 350F for 5-10 minutes. Using an oven will help the muffins retain their flavor and texture better than the microwave.
Another option is freezing the muffins for later use. If you plan on freezing them, let them cool completely after baking and then store them in an airtight container or freezer bags. You can store them for up to three months in the freezer. When you’re ready, just thaw them overnight in the refrigerator before reheating.
Whether you’re prepping ahead of time or just storing leftover muffins, these tips will help keep your Lucy’s Blueberry Muffins fresh, delicious and easy to enjoy anytime!
Tips for Perfect Results
When it comes to baking gluten-free blueberry muffins, it’s common to face challenges that affect the final product’s texture and flavor. Here are some tips to ensure that your Lucy’s Blueberry Muffins come out perfect every time.
1. Use a combination of flours
Gluten-free flours have different nutritional contents and behave differently in recipes compared to wheat flour. A mixture of tapioca flour and sorghum flour, as in this recipe, can create a light and fluffy texture that mimics wheat flour.
2. Keep the oven temperature consistent
One common mistake is frequently opening the oven door while baking. Every time you open it, you release heat, causing the oven temperature to fluctuate. Keeping the oven door closed and checking through the oven window will help maintain a consistent temperature.
3. Don’t overmix
Overmixing can lead to tough muffins because excess gluten develops from overworking the batter. Mix until everything is combined and there are no lumps, but stop once that point has been reached.
4. Use room temperature ingredients
Using ingredients at room temperature helps create an evenly mixed batter that bakes consistently throughout. Take cold eggs, butter, or yogurt out of the fridge about 30 minutes before starting to bake.
5. Mix dry ingredients together first
Mixing dry ingredients like flours, salt, baking powder, and baking soda separately ensures they are evenly distributed before incorporating wet items such as eggs and yogurt.
6. Use fresh blueberries
Fresh blueberries work best for this recipe because their higher moisture content creates juicy pockets within the muffin, making them delicious with every bite.
By following these tips, you can produce perfect Lucy’s Blueberry Muffins without failure!
Now, we have arrived at the FAQ section of Lucy’s Blueberry Muffins recipe. After going through the ingredient list, recipe how-to, substitutions and variations, serving and pairing, make-ahead, storing and reheating tips, as well as tips for perfect results, you might still have some burning questions about the best gluten-free free blueberry muffins recipe. No worries! In this FAQ section, we answer some common queries that can come in handy whether you are a professional chef or a home cook just starting. So keep reading to find out more!
Are Costco blueberry muffins gluten free?
I recently stumbled upon a mouth-watering recipe for quick and irresistibly moist blueberry muffins that are also gluten-free. The recipe is incredibly easy, taking only 35 seconds to make. What’s more, the muffins contain just the right amount of sweetness, making them all the more delectable for those with a sweet tooth. To put it to the test, I shared these muffins with people who are not fans of blueberries, and even they couldn’t resist the flavor. If you’re a fan of Costco, keep an eye out for these muffins, and give them a try! I also wondered about the number of WW pts that they have.
What are the ingredients in Udi’s blueberry muffins?
The ingredient list for this recipe includes items such as dried cane syrup, eggs, water, tapioca starch, brown rice flour, blueberries, canola oil, potato starch, palm oil, sugar, blueberry crumbles, baking powder, salt, sunflower lecithin, vanilla extract, and lemon zest.
How many carbs are in a gluten free blueberry muffin?
These gluten-free Blueberry Muffins from The Bakery are a bit high in total carbs, but have a lower net carb count. They also contain moderate amounts of fat and protein, contributing to a total of 370 calories per muffin.
Is Betty Crocker blueberry muffin mix gluten free?
With the help of Betty Crocker’s Gluten Free Blueberry Muffin Mix, whipping up a homemade batch of this delightful breakfast treat has never been easier. With their extensive experience in recipe development and contemporary cooking instruction, Betty Crocker has been a reliable source for American households for close to a hundred years.
Lucy’s Blueberry Muffins are the gluten-free and dairy-free breakfast you’ve been looking for! Trust me – I’m a nutritionist, and I promise this recipe will delight your taste buds and keep you feeling satisfied.
By following these simple steps, you’ll have baked a perfect batch of muffins in no time. The fruity aroma alone is enough to entice anyone, but the soft and fluffy texture of these blueberry muffins is what sets them apart. It’s quick, easy, and perfect for those mornings when you’re short on time but still want a delicious and healthy breakfast option.
So why not try this recipe today? With all-natural ingredients like fresh blueberries, tapioca flour, sorghum flour, and lemon zest, these muffins are free from preservatives, additives, and artificial flavorings. You’ll feel better knowing that you’re eating something that’s good for your body while also satisfying your cravings.
And don’t worry if you have dietary restrictions – this recipe offers substitutions for many common allergens like dairy and gluten. There’s nothing stopping you from enjoying these yummy treats!
In conclusion, make Lucy’s Blueberry Muffins part of your breakfast routine. They’re delicious, healthy, versatile, and easy to make. Plus they can be stored for later use or even given as treats to your furry friends (yes- there are dog-friendly versions!) You won’t regret trying out this recipe – once you do, it just might become your new go-to morning meal!
Lucy’s Blueberry Muffins (Gluten Free) Recipe
- 10 tablespoons soft unsalted butter
- 1 cup white sugar
- 2 large eggs
- 2 teaspoons lemon zest
- 1 cup sweet white sorghum flour
- 1 cup rice flour
- 1 cup tapioca flour
- 1 1/2 teaspoons baking powder (or 1/2 teaspoon cream of tartar, 1/2 teaspoon baking soda, 1/2 teaspoon cornstarch)
- 1/2 teaspoon baking soda (if combining above, add another 1/2 teaspoon to mix)
- 1/2 teaspoon salt
- 1 1/2 cups plain yogurt
- 1 cup blueberries (frozen are fine)
- 2 tablespoons raw sugar
- Preheat the oven to 375 degrees.
- Combine all the dry ingredients together. Set aside.
- Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined.
- Add the eggs, one at a time, mixing after each egg.
- Add one half of the dry ingredients, mixing well.
- Add one-third of the yogurt and combine until well mixed.
- Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
- Add as many blueberries as you can.
- Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup.
- Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
- Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins.
- If your sweetie wakes up from the smell, the muffins are done.