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–+ servings

Gluten Free Blueberry Muffins

Delicious and fluffy gluten-free blueberry muffins perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup Gluten-free flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Sugar
Wet Ingredients
  • 1 cup Milk Dairy or non-dairy
  • 1 large Egg
  • 1/4 cup Melted butter
Add-ins
  • 1 cup Blueberries Fresh or frozen

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease the muffin tin.
  2. In a mixing bowl, combine the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let cool for a few minutes before removing from the tin.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days.

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