Nut-Free Gluten-Free Blueberry Muffins
Soft, fluffy, and bursting with juicy blueberries, these Nut-Free Gluten-Free Blueberry Muffins are a delightful treat for breakfast, snack-time, or dessert. Crafted with a blend of gluten-free all-purpose flour, zesty lemon, and a touch of warm cinnamon, these muffins perfectly balance sweetness and spice. The recipe swaps traditional ingredients for unsweetened applesauce and olive oil, delivering a moist texture without compromising on flavor. Free of nuts and gluten, these muffins cater to dietary restrictions while remaining irresistibly delicious. Ready in just 40 minutes, they’re an easy and wholesome baked good ideal for sharing with friends and family. Baking these nutrient-packed muffins brings out their irresistible aroma, making them the perfect complement to a cup of tea or coffee.
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with oil.
In a large bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until well-blended.
In a separate bowl, beat the eggs and add granulated sugar. Mix until well combined.
To the sugar and egg mixture, add the unsweetened applesauce, olive oil, vanilla extract, and lemon zest. Mix thoroughly.
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.
Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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.
Enjoy your nut-free, gluten-free blueberry muffins warm or at room temperature.
Nutrition Facts
Calories |
2396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 396.1 g | 144% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 196.6 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 346 mg | 27% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 805 mg | 17% | |
*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.
