Gluten Free Blueberry Mufffins
"This is a recipe I found online at Driscoll's. These muffins turn out so tasty, they are gobbled up in no time."
Original is 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 by Step Method
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
No special items needed.
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