GLuten Free Blueberry Lemon muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 204.4
  • Total Fat: 7.1 g
  • Cholesterol: 41.3 mg
  • Sodium: 164.1 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.3 g

View full nutritional breakdown of GLuten Free Blueberry Lemon muffins calories by ingredient
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Number of Servings: 18


    10 Tablespoons unsalted, soft butter
    1 Cup White Sugar
    2 Large Eggs
    2 Teaspoons Lemon Zest
    1 Cup white Sorghum Flour
    1 Cup white rice flour
    1 Cup Tapioca Flour
    1 1/2 Teaspoons baking powder
    1/2 teaspon baking soda
    1/2 teaspoon salt
    1 1/2 cup fat free plain yogurt
    1 cup blueberries

    Raw sugar to sprinkle on top


makes 18 muffins

Preheat oven to 375

Combine all dry ingredients and set aside.

Cream butter and sugar together, until just creamed. Add one egg at a time, mixing after each.

Add one half dry ingredients, mixing well. Add one-third yogurt and combine until mixed well. Repeat with remaining dry ingredients and yogurt.

Add as many blueberries as you can.

oil muffin tin then sprinkle with a little cornstarch or white rice flour at bottome. fill each muffin space two thirds full. sprinkle raw sugar on top.

Bake for 35 mins. or until tops have browned and started to harden.

Number of Servings: 18

Recipe submitted by SparkPeople user LYNZLOO.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    Darn yummy. Here are my substitutions:
    salted butter - reduced the salt a bit due to that
    evaporated cane juice (trader joe's)
    reduced the yogurt to 1 1/3 cup
    1 tsp lemon juice (fresh)
    reduced the cooking time to 30 minutes - my muffin pan makes small muffins (22)
    - 1/12/09

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