Easy Gluten Free Blueberry Muffins
Easy gluten free blueberry muffins are light and airy and loaded with blueberries. They come together quick and make the perfect meal or snack.
Servings 14
Calories 186kcal
Cost 5
Ingredients
- 2 cups blueberries (fresh or frozen)
- 1 ¾ cups gluten-free all purpose flour
- ½ cup salted butter softened
- ¾ cup sugar
- ½ cup evaporated milk
- 2 eggs
- 1 Tbsp vanilla extract
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees and grease a 12-cup average size muffin tin and set aside.
- In a large bowl, combine all the wet ingredients and using a hand mixer, mix well.
- In a separate bowl, combine all the dry ingredients, except the blueberries, and whisk together well.
- Combine both the dry and wet ingredients and mix well. Fold in the blueberries gently.
- Fill each muffin cavity about ¾ full or to the rim and bake for about 27-30 minutes or until a toothpick comes out clean.
- Remove from the oven and cool in pan for 5 minutes.
- Makes 14 Muffins.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 244mg | Potassium: 125mg | Fiber: 2g | Sugar: 14g | Vitamin A: 270IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg