Driscoll's Blueberry Muffin (Basic Muffins)

Name: Driscoll''s Blueberry Muffin (Basic Muffins) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 15
Ingredients: 2 cups gluten free flour (I use Bob's Red Mill); 3/4 cup sugar; 2 tsp baking powder; 1 tsp xanthan gum (omit if your flour has it in it); 1/2 tsp salt; 1/2 cup unsalted butter melted and cooled; 1/2 cup milk (any type; dairy soy almond...); 2 large eggs; 1 tsp vanilla extract; 1 tsp cinnamon (optional); 1 1/2 cups blueberries

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 15

Ingredients

2 cups gluten free flour (I use Bob's Red Mill)3/4 cup sugar2 tsp baking powder1 tsp xanthan gum (omit if your flour has it in it)1/2 tsp salt1/2 cup unsalted butter, melted and cooled1/2 cup milk (any type; dairy, soy, almond...)2 large eggs1 tsp vanilla extract1 tsp cinnamon (optional)1 1/2 cups blueberries

Directions

1. Preheat oven to 375, if you have a dark pan then 350 and line muffin pan with paper liners or grease pan.

2. Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl or mixer bowl. Mix the flour until blended well. In a small/medium bowl whisk together butter, eggs, vanilla, cinnamon, and milk until combined. Slowly add liquid mixture to flour mixture until partly moistened. Fold in blueberries.

3. Divide batter evenly between muffin cups, filling 3/4 full.

4. Bake 20 minutes (option after 10 minutes turn muffin pan around) until muffins are browned on top and toothpick insert comes out clean. Cool for 3 minutes in pan. Serve or freeze for later use.

Serving Size: 15 Muffins

Number of Servings: 15

Recipe submitted by SparkPeople user AVSMAINT80.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 166.5
Total Fat: 7.3 g
Cholesterol: 41.4 mg
Sodium: 160.9 mg
Total Carbs: 24.5 g
Dietary Fiber: 2.2 g
Protein: 2.7 g

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