Gluten-Free Blueberry Muffins

The recipe Gluten-Free Blueberry Muffins can be made in approximately 45 minutes. This gluten free and lacto ovo vegetarian recipe serves 6 and costs 45 cents per serving. One portion of this dish contains about 4g of protein, 6g of fat, and a total of 200 calories. This recipe from Vegetarian Times has 1398 fans. A mixture of ground nutmeg, gluten-free flour, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a breakfast. With a spoonacular score of 18%, this dish is rather bad. If you like this recipe, you might also like recipes such as Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free), and Dairy-Free and Gluten-Free Blueberry Muffins.

Servings: 6

 

Ingredients:

2 tsp. baking powder

1 cup fresh or frozen blueberries

2 Tbs. butter, melted

1 large egg

1 cup gluten-free all-purpose flour

⅛ tsp. ground nutmeg

1/3 cup milk

¼ tsp. salt

½ cup sugar

Equipment:

muffin tray

oven

whisk

bowl

muffin liners

toothpicks

Cooking instruction summary:

1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray.2. Whisk together flour, sugar, baking powder, salt, and nutmeg in bowl. Toss blueberries with 2 Tbs. flour mixture in separate bowl.3. Lightly beat egg in small bowl, then whisk in milk. Stir egg mixture into flour mixture. Stir in butter, then fold in blueberries. Divide batter among prepared muffin cups. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.

 

Step by step:


1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, and nutmeg in bowl. Toss blueberries with 2 Tbs. flour mixture in separate bowl.

3. Lightly beat egg in small bowl, then whisk in milk. Stir egg mixture into flour mixture. Stir in butter, then fold in blueberries. Divide batter among prepared muffin cups.

4. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.


Nutrition Information:

Quickview
201k Calories
3g Protein
5g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
201k
10%

Fat
5g
9%

  Saturated Fat
2g
19%

Carbohydrates
36g
12%

  Sugar
20g
23%

Cholesterol
42mg
14%

Sodium
150mg
7%

Get Enough Of These
Protein
3g
7%

Phosphorus
146mg
15%

Calcium
108mg
11%

Fiber
2g
11%

Potassium
218mg
6%

Iron
1mg
6%

Vitamin K
5µg
5%

Manganese
0.1mg
5%

Selenium
3µg
5%

Vitamin B2
0.08mg
4%

Vitamin A
198IU
4%

Vitamin C
2mg
3%

Vitamin D
0.41µg
3%

Vitamin B12
0.14µg
2%

Vitamin E
0.35mg
2%

Vitamin B5
0.21mg
2%

Vitamin B6
0.03mg
2%

Folate
6µg
2%

Zinc
0.22mg
1%

Copper
0.03mg
1%

Vitamin B1
0.02mg
1%

Magnesium
4mg
1%

covered percent of daily need
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