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Gluten-Free Blueberry Muffins

Gluten-Free Blueberry Muffins

Make these easy Gluten-Free Blueberry Muffins with fresh blueberries!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 12 serving

Calories: 174 kcal per serving

Ingredients

  • 1 ½ Cups - Gluten-Free or Regular All-Purpose Flour
  • ¾ Cups - Granulated Sugar
  • ½ Tsps - Salt
  • 2 Tsps - Baking Powder
  • ⅓ Cups - Oil
  • 1 - Egg
  • ⅓ Cups - Milk
  • 1 Cup - Blueberries

Instructions

  1. Preheat the oven to 400°F.
  2. Place liner in the muffin tins.
  3. Whisk together the flour, sugar, salt, and baking powder.
  4. Reserve about 1-2 Tbsp of the dry mixture.
  5. Add the oil to a glass measuring cup, then carefully beat the egg into the oil.
  6. Add the milk to the measuring cup, beating well until combined.
  7. Add the wet ingredients to the dry ingredients and stir well to combine, but do not over mix.
  8. Carefully add the berries to a bowl and sprinkle with the reserved dry mixture.
  9. Gently fold the berries into the batter.
  10. Divide the batter into the muffin tins, fill about 2/3 full. Remember batter will be thick - see note.
  11. Bake at 400°F for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  12. Serve warm or room temp.
  13. Store leftovers in an airtight container.

Nutrition

Energy: 174 kcal | Total Fat: 6 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 20 mg | Total Carbs: 27 g | Fiber: 1 g | Sugars: 14 g | Proteins: 2 g | Sodium: 129 mg | Polyunsaturated: 2 g | Monounsaturated: 2 g

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