Gluten free blueberry muffins
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
1.5 cups
free range eggs
2 large
nut meal
2 cups
lemon peel
2 tsps
salt
0.5 tsps
sugar
0.75 cup
unsalted butter
0.5 cup
vanilla extract
1 tsp
full fat milk
0.5 cup
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:
Carbs
30 g
Fat
9 g
Protein
3 g
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