Gluten Free Blueberry Muffins
📝 Ingredients
- 2 teaspoons baking powder
- 1 1/2 cups Driscoll's Blueberries
- 2 large eggs
- 2 cups gluten-free all-purpose flour
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 teaspoon xanthan gum
👨🍳 Instructions
- 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. 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.
- Divide batter evenly between muffin cups, filling each about three-fourths full.
- 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.
📊 Nutrition Facts
- Calories: 213.45 kcal
- Fat: 9.57 g
- Saturated Fat: 5.31 g
- Carbohydrates: 30.65 g
- Net Carbohydrates: 27.94 g
- Sugar: 15.58 g
- Cholesterol: 52.56 mg
- Sodium: 191.88 mg
- Alcohol: 0.11 g
- Alcohol %: 0.17 %
- Protein: 3.65 g
- Fiber: 2.71 g
- Calcium: 73.72 mg
- Vitamin A: 307.99 IU
- Iron: 1.01 mg
- Phosphorus: 46.59 mg
- Selenium: 2.94 µg
- Vitamin K: 4.29 µg
- Vitamin B2: 0.07 mg
- Manganese: 0.07 mg
- Vitamin D: 0.42 µg
- Vitamin E: 0.42 mg
- Vitamin C: 2.22 mg
- Vitamin B12: 0.15 µg
- Vitamin B5: 0.2 mg
- Vitamin B6: 0.03 mg
- Folate: 5.35 µg
- Potassium: 45.5 mg
- Zinc: 0.19 mg
- Vitamin B1: 0.02 mg
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