BLUEBERRY MUFFINS SUGAR FREE RECIPES

Name: Gluten-Free Blueberry Muffins
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 12
Cuisine: Breakfast
Ingredients: 1/2 cup oil of choice (or dairy-free butter, room temperature); 3/4 cup granulated sugar; 2 eggs, room temperature; 1 teaspoon gluten-free vanilla extract; Zest from one small lemon; 1 3/4 cups gluten-free flour blend (for this recipe I've used Bob's Red Mill 1-to-1); 1/2 teaspoon salt; 2 teaspoons gluten-free baking powder; 1/2 cup dairy-free milk; 1 1/2 cups fresh or frozen blueberries

GLUTEN-FREE BLUEBERRY MUFFINS - EASY GLUTEN-FREE RECIPES ...

Gluten-Free Blueberry Muffins - Easy Gluten-Free Recipes ... image

Gluten-free blueberry muffins that are easy to make and use minimal ingredients.

Provided by Chrystal

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup oil of choice (or dairy-free butter, room temperature)
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract
Zest from one small lemon
1 3/4 cups gluten-free flour blend (for this recipe I've used Bob's Red Mill 1-to-1)
1/2 teaspoon salt
2 teaspoons gluten-free baking powder
1/2 cup dairy-free milk
1 1/2 cups fresh or frozen blueberries

Steps:

Preheat the oven to 350°F (180°C). Line a muffin tin with papers; set aside.
In a large mixing bowl, mix oil and sugar with an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add vanilla and lemon zest and mix until combine.
In a separate medium mixing bowl, whisk the flour, salt and baking powder.
Add to the wet mixture, alternately with the dairy-free milk.
Fold in blueberries.
Fill each paper liner about 2/3rds full.
Bake for 30-35 minutes, or until the center is set.
Remove from the oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Store in a container for up to 4 days at room temperature.

Nutrition Facts : Calories 245 calories, CarbohydrateContent 30 grams carbohydrates, CholesterolContent 40 milligrams cholesterol, FatContent 9 grams fat, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1 gluten-free blueberry muffin, SodiumContent 95 grams sodium, SugarContent 18 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Frozen Blueberry Muffins Recipe: How to Make It image

Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 dozen.

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% milk
2 teaspoons vanilla extract
2 cups frozen unsweetened blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Steps:

In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. , Fill 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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