Gluten Free Blueberry Muffins
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
2 teaspoons
driscoll's blueberries
1.5 cups
eggs
2 large
flour
2 cups
lemon zest
2 teaspoons
salt
0.5 teaspoon
sugar
0.75 cup
butter
0.5 cup
vanilla extract
1 teaspoon
milk
0.5 cup
xanthan gum
1 teaspoon
Cooking in Steps
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1Preheat 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
xanthan gum
butter
all purpose flour
sugar
salt
muffin tray
bowl
oven -
2Whisk 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
lemon zest
vanilla
butter
all purpose flour
egg
milk
muffin liners
whisk
bowl -
3Bake 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
oven
frying pan -
4Serve warm or remove to wire rack to cool completely.
wire rack
