Gluten Free Blueberry Mufffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #33971

December 25, 2019



"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
OK

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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