SUGAR FREE BLUEBERRY SYRUP RECIPES

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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

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

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

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

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