Gluten free blueberry muffins

Name: Gluten free blueberry muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 2 tsps xanthan gum; 222 g blueberries; 2 large free range eggs; 272 g nut meal; 2 tsps lemon peel; 0.5 tsps salt; 150 g sugar; 113.5 g unsalted butter; 1 tsp vanilla extract; 122 ml full fat milk

Gluten Free Blueberry Muffins is a gluten free and lacto ovo vegetarian breakfast option rich in vitamins and minerals. It is best enjoyed as a morning treat and similar to blueberry oatmeal muffins.

Ingredients

xanthan gum

2 tsps

blueberries

222 g

free range eggs

2 large

nut meal

272 g

lemon peel

2 tsps

salt

0.5 tsps

sugar

150 g

unsalted butter

113.5 g

vanilla extract

1 tsp

full fat milk

122 ml

Method

Preheat oven to 375F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended.
Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.Divide batter evenly between muffin cups, filling each about three-fourths full.
Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes.
Serve warm or remove to wire rack to cool completely.

Nutrition:

213 kcal

Carbs

30 g

Fat

9 g

Protein

3 g

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