Gluten Free Blueberry Mufffins
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."
- 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
Preheat oven to 375 degrees Fahrenheit.
Grease a 12 cup muffin pan with butter or line with paper liners.
Place eggs in a large bowl and whisk until well blended.
Add milk, vanilla and butter and whisk to incorporate; set aside.
Place flour in a medium bowl and whisk i remaining dry ingredients.
Stir flour mixture into egg mixture until mixture is just moistened, do not over mix.
Fold in the blueberries and divide batter into muffin cups.
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.