Best Blueberry Muffins -- Gluten free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
8 serving Parkay, Original Stick Margarine, 1 Tbsp (1 stick)1 cup Granulated Sugar 2 large Egg, fresh, whole, raw 1 tsp Vanilla extract, imitation, alcohol 2 tsp Baking Powder .25 tsp Salt 2.5 cup Blueberries, fresh 2 cup Gluten free flour, Great Value (by KRISTIHARLAN110) .5 cup Milk, 2%, with added nonfat milk solids, without added vit A
Heat oven to 375 F. Grease or line 18 muffin cups. In medium bowl beat butter till creamy. Add sugar and beat well till pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder, and salt. Stir in half the (fresh) blueberries. Fold in half the flour, then half the milk. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all of the frozen blueberries. Spoon into prepared muffin cups. Sprinkle with cinnamon sugar. Bake 25 to 30 minutes till golden brown and top feels springy to the touch when pressed. Makes 18 muffins
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SKPAW818.
Serving Size: 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user SKPAW818.
Nutritional Info Amount Per Serving
- Calories: 164.0
- Total Fat: 5.1 g
- Cholesterol: 21.2 mg
- Sodium: 146.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 0.5 g
- Protein: 1.1 g