

Gluten-Free Blueberry Muffins
From: EatingWell.com, July 2018
These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.
- By:Hilary MeyerEatingWell Recipe Contributor
Nutrition profile
- Nut-Free
- Soy-Free
- Diabetic Appropriate
- Gluten-Free
- Heart Healthy
- High Fiber
- Low Sodium
- Vegetarian
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- 1¾ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
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- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 1½ cups fresh or frozen (not thawed) blueberries
- 1 tablespoon Demerara sugar
55 m
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, brown sugar, buttermilk, oil and vanilla in another medium bowl until well combined. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until the batter is smooth. Add blueberries and stir until just combined. Divide the batter among the muffin cups and sprinkle with Demerara sugar.
- Bake the muffins until starting to turn golden brown and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 5 minutes before serving.
- Exchanges: 1 fat, 1 starch, ½ other carbohydrate
- To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

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Nutrition information
- Serving size: 1 muffin
- Per serving: 172 calories; 5 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 6 mcg folate;32 mg cholesterol; 13 g sugars; 10 g added sugars; 65 IU vitamin A; 2 mg vitamin C; 68 mg calcium; 1 mg iron; 169 mg sodium; 173 mg potassium
- Carbohydrate Servings: 2
Exchanges: 1 fat, 1 starch, ½ other carbohydrate
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