Gluten Free Blueberry Muffins
If you have approximately 45 minutes to spend in the kitchen, Gluten Free Blueberry Muffins might be an excellent gluten free and lacto ovo vegetarian recipe to try. For 50 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 214 calories. 34 people were glad they tried this recipe. If you have whole milk, vanillan extract, salt, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It works well as a very reasonably priced side dish. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. If you like this recipe, you might also like recipes such as The Best Healthy Blueberry Oatmeal Muffins (gluten free & dairy free), Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, and Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins.
Servings: 12
Ingredients:
2 teaspoons baking powder
1 1/2 cups Driscoll's Blueberries
2 large eggs
2 cups gluten-free all-purpose flour
2 teaspoons grated lemon zest
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 cup whole milk
1 teaspoon xanthan gum
Equipment:
muffin tray
bowl
oven
muffin liners
whisk
toothpicks
frying pan
wire rack
Cooking instruction summary:
- Preheat oven to 375F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
- Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
- Divide batter evenly between muffin cups, filling each about three-fourths full.
- Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
Step by step:
1. Preheat oven to 375F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended.
2. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.Divide batter evenly between muffin cups, filling each about three-fourths full.
3. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes.
4. Serve warm or remove to wire rack to cool completely.
Nutrition Information:
covered percent of daily need
