Lucy's Blueberry Muffins (Gluten Free)

Recipe by Chef Kate
READY IN: 50mins
YIELD: 18 muffins




  • 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.