Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

  Ready in : 45 mins

Gluten Free Blueberry Muffins is a gluten free and lacto ovo vegetarian breakfast. One serving contains 213 calories, 4g of protein, and 10g of fat. This recipe serves 12. For 50 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 34 people were impressed by this recipe. It is brought to you by Foodista. If you have lemon zest, salt, butter, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 16%, which is rather bad. 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 are very similar to this recipe.

Ingredients

baking powder

baking powder

2 teaspoons

driscoll's blueberries

driscoll's blueberries

1.5 cups

eggs

eggs

2 large

flour

flour

2 cups

lemon zest

lemon zest

2 teaspoons

salt

salt

0.5 teaspoon

sugar

sugar

0.75 cup

butter

butter

0.5 cup

vanilla extract

vanilla extract

1 teaspoon

milk

milk

0.5 cup

xanthan gum

xanthan gum

1 teaspoon

Cooking in Steps

  1. 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.

    baking powder

    baking powder

    xanthan gum

    xanthan gum

    butter

    butter

    all purpose flour

    all purpose flour

    sugar

    sugar

    salt

    salt

    muffin tray
    muffin tray
    bowl
    bowl
    oven
    oven
  2. 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.

    blueberries

    blueberries

    lemon zest

    lemon zest

    vanilla

    vanilla

    butter

    butter

    all purpose flour

    all purpose flour

    egg

    egg

    milk

    milk

    muffin liners
    muffin liners
    whisk
    whisk
    bowl
    bowl
  3. 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.

    toothpicks
    toothpicks
    oven
    oven
    frying pan
    frying pan
  4. 4
    Serve warm or remove to wire rack to cool completely.

    wire rack
    wire rack