Gluten Free Blueberry Muffins

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 172.0
  • Total Fat: 6.3 g
  • Cholesterol: 36.3 mg
  • Sodium: 230.4 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.8 g

View full nutritional breakdown of Gluten Free Blueberry Muffins calories by ingredient



Number of Servings: 12

Ingredients

    1 1/2 c. soy flour
    1/2 c. brown rice flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 Tbsp. cinnamon
    2 eggs
    1/4 c. plain or vanilla yogurt
    1/4 cup canola oil
    1 tsp. vanilla extract
    1/3 cup sugar (maple syrup)
    3/4 c. milk or soymilk
    1/4 c. rice bran
    1Tbsp. Flax seed
    1 1/2 c. blueberries

Directions

Mix dry ingredients. Mix wet ingredients. Except blueberries. Mix wet and dry together and then add blueberries. I used a mini muffin tray and a regular muffin tray. The recipe calls for 1/3c maple syrup and I didn't have any so I substituted the sugar. I also added the rice bran and flax seed to the original recipe. I like them!

Number of Servings: 12

Recipe submitted by SparkPeople user LMSTOCKWL.