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