Scary Halloween Recipes
When the goblins are out and the night is upon us, hunger strikes in and these...
Gluten Free Blueberry Mufffins
12
Servings
Servings
15m PT15M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #33971
December 25, 2019
Categories: Desserts, Oven Bake, Gluten-Free, Muffins, All Occasions more
"This is a recipe I found online at Driscoll's. These muffins turn out so tasty, they are gobbled up in no time."
Original recipe yields 12 servings
Ingredients
Nutritional
- Serving Size: 1 (72.2 g)
- Calories 170.8
- Total Fat - 9.4 g
- Saturated Fat - 5.6 g
- Cholesterol - 57.3 mg
- Sodium - 224.1 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 0.5 g
- Sugars - 15.2 g
- Protein - 2.4 g
- Calcium - 88.5 mg
- Iron - 1.8 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 375 degrees Fahrenheit.
Step 2
Grease a 12 cup muffin pan with butter or line with paper liners.
Step 3
Place eggs in a large bowl and whisk until well blended.
Step 4
Add milk, vanilla and butter and whisk to incorporate; set aside.
Step 5
Place flour in a medium bowl and whisk i remaining dry ingredients.
Step 6
Stir flour mixture into egg mixture until mixture is just moistened, do not over mix.
Step 7
Fold in the blueberries and divide batter into muffin cups.
Step 8
Bake for 25 minutes or until top are golden brown and a toothpick inserted in middle comes out clean.
Tips & Variations
No special items needed.
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