Driscoll's Blueberry Muffin (Basic Muffins)

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Driscoll's Blueberry Muffin (Basic Muffins) calories by ingredient


Introduction

This recipe I have used for chocolate chips, peanut butter chips and many other fruits. Every time it comes out great! This recipe I have used for chocolate chips, peanut butter chips and many other fruits. Every time it comes out great!
Number of Servings: 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

Tips

Omit cinnamon and/or blueberries when using recipe as a basic muffin mix.


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.