Lucy'S Blueberry Muffins (Gluten Free) Recipe

Name: Lucy'S Blueberry Muffins (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375 degrees.
2
Combine all the dry ingredients together. Set aside.
3
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.
4
Add the eggs, one at a time, mixing after each egg.
5
Add one half of the dry ingredients, mixing well.
6
Add one-third of the yogurt and combine until well mixed.
7
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.
8
Add as many blueberries as you can.
9
Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup.
10
Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
11
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.
12
If your sweetie wakes up from the smell, the muffins are done.

949

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 tablespoons soft unsalted butter, 1 cup white sugar, 2 large eggs, 2 teaspoons lemon zest, and more.

Yes, Lucy'S Blueberry Muffins (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lucy'S Blueberry Muffins (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions