How To Make Gluten Free Blueberry Muffins
Light, tender, and loaded with fruit, these gluten free blueberry muffins are definitely delicious. They make for a tasty breakfast or a great dessert.
Prep:
15 mins
Cook:
20 mins
Total:
35 mins
Ingredients
- 2 cup Baking Flour, Bob's Red Mill 1-to1 (9¾ ounces / 275 grams)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened (4 ounces/ 113 grams)
- ¾ cup granulated sugar, (6 ounces/ 170 grams)
- 2 eggs, large
- 1 tsp vanilla extract
- ½ cup milk, (4 ounces / 150 grams)
- 2 cup blueberries
- ¼ cup granulated sugar, optional, for topping
Instructions
- Preheat oven to 350 degrees F. Lightly grease 15 muffins cups or line them with paper liners.
- Whisk together the flour blend with the baking powder and salt in a small bowl. Set aside.
- In a large bowl, combine butter and granulated sugar. Beat on medium-low speed until thick. With the beater still running, add the eggs. Beat until combined.
- Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and vanilla extract. Mix until a thick batter forms.
-
Gently fold in the blueberries with a rubber spatula.
-
Spoon batter into prepared muffin pans. Fill each cavity about ⅔ full. Top each muffin with about 1 teaspoon of granulated sugar. (The sugar topping is optional.)
-
Bake until a cake tester inserted into the center of one of the muffins comes out clean. This takes about 25 minutes.
- Allow muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.
Nutrition
- Sugar: 16g
- :
- Calcium: 58mg
- Calories: 185kcal
- Carbohydrates: 28g
- Cholesterol: 23mg
- Fat: 8g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 3g
- Polyunsaturated Fat: 2g
- Potassium: 38mg
- Protein: 3g
- Saturated Fat: 2g
- Sodium: 218mg
- Trans Fat: 1g
- Vitamin A: 326IU
- Vitamin C: 2mg
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