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:

Equipment:

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:

covered percent of daily need