LOWFAT BLUEBERRY MUFFINS 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

Gluten-Free Blueberry Muffins 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

BLUE RIBBON BLUEBERRY COFFEE CAKE | JUST A PINCH RECIPES

Blue Ribbon Blueberry Coffee Cake | Just A Pinch Recipes image

Love blueberries and coffee cake? Then you have to try this recipe! The cake is not overly sweet. It's soft, tender, and melts in your mouth. There is the perfect amount of blueberries in the cake that you get one in each bite. Sugar sprinkled on top crisps in the baking process and adds a nice touch of sweetness.

Provided by Mary Louise @BlueRibbonBaking

Categories Other Breakfast

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 11

Ingredients

1 - egg, beaten
1/2 cup(s) sugar
1 1/4 cup(s) all-purpose flour
2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 cup(s) milk
3 tablespoon(s) butter, melted
1 cup(s) blueberries, fresh
TOPPING
1 tablespoon(s) butter, melted
2 tablespoon(s) sugar

Steps:

In a mixing bowl beat egg and sugar until thick.
In a separate bowl combine flour, baking powder, and salt.
Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
Stir in melted butter.
Fold in blueberries.
Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
Cover and refrigerate overnight.
Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
While still hot, brush the top with the remaining butter. Cool before cutting.
*** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.

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