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Gluten Free Blueberry Muffins
Gluten Free Blueberry Muffins
Average Rating:
3 Reviews
3 ReviewsPrep Time:15 minutes
Cook Time:20 minutes
Servings:12 servings
Description:
No longer do folks with wheat-allergies have to forego delicious treats like blueberry muffins. With many gluten-free flours on the market it's easy to make them from scratch. Xanthan gum is an important ingredient in gluten-free baking as it helps provide structure. You'll find it in some supermarkets and online.
Ingredients
- 2 cups gluten-free all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup whole milk
- 2 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups Driscoll's Blueberries
- Preheat oven to 375°F. 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. 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.
- 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. Serve warm or remove to wire rack to cool completely.
Amount Per Serving
| Calories: | 202.53 |
| Total Fat: | 8.50g |
| Saturated Fat: | 5.78g |
| Cholesterol: | 56.85mg |
| Sodium: | 179.69mg |
| Total Carbohydrates: | 31.41g |
| Dietary Fiber: | 1.39g |
| Protein: | 1.52g |
Awesome Gluten Free Blueberry Muffins
These gluten free blueberry muffins are easy to make and delicious.
Wow, really good recipe. Family loved them!
I was looking for a good blueberry muffin recipe so I could make my husband muffins again. He went off gluten about 8 months ago. I found this and thought I would give it a try. Wonderful! Not only do they taste great but they look beautiful too. The only change I made was using salted er because I didn't have unsalted on hand. The taste was perfectly fine though so I will keep doing that in the future.
DELICIOUS!!
I tweaked the recipe a little bit. I used oil instead of er and made a tea loaf instead of muffins. The loaf needed to be cooked a bit longer, but all in all it is a delicious recipe!! Next time I will add ginger or poppy seeds to give it extra flavour.
