From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Gluten Free Blueberry Muffins
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Instructions
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First, preheat oven to 400 degrees Fahrenheit. Line a muffin pan with muffin liners or spray with nonstick spray.
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In the bowl of a stand mixer, add room temperature butter and 1 cup granulated sugar. Mix for 2 minutes, until no clumps of butter remain.
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Add in eggs and vanilla extract. Stir to combine.
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Then, add in milk, lemon juice and lemon zest. Stir to combine.
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Add in gluten free flour, baking powder and sea salt. Stir to combine.
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In a small bowl, toss blueberries with 1 tablespoon gluten free flour. Then, fold blueberries into muffin batter.
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Use an ice cream scoop to scoop batter into muffin liners. Fill almost to the top.
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Sprinkle granulated sugar on top of each muffin if desired. Bake for 15 to 17 minutes or until toothpick inserted comes out with moist crumbs.
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Lastly, remove from oven. Allow muffins to cool for 5 minutes in pan before carefully removing them.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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