Summary

Gluten Free Blueberry Muffins might be just the morn meal you are searching for. Watching your figure? This gluten free and vegetarian recipe has 213 calories, 4g of protein, and 9g of fat per serving. This recipe serves 12 and costs 49 cents per serving. 34 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have flour, milk, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. Try Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free), and Dairy-Free and Gluten-Free Blueberry Muffins for similar recipes.

Instructions

1. Preheat oven to 375F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
2. 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.
3. Divide batter evenly between muffin cups, filling each about three-fourths full.
4. 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.

Ingredients

• 1 baking powder
• 2 Driscoll's Blueberries
• 3 eggs
• 4 gluten-free all-purpose flour
• 5 grated lemon zest
• 6 salt
• 7 sugar
• 8 (1 stick) unsalted butter, melted and cooled
• 9 vanilla extract
• 10 whole milk
• 11 xanthan gum

Directions

• 1 Preheat oven to 375F. 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.
• 3 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.
• 4 Serve warm or remove to wire rack to cool completely.