Gluten Free Blueberry Muffins
These Gluten Free Blueberry Muffins taste great, and work up in minutes. They're soft, loaded with blueberries, & topped with crunchy sugar!
Servings: 12 Muffins
Calories: 189kcal
Equipment
- Cupcake liners
Ingredients
- 1 cup Light Buckwheat Flour
- ¾ cup Sorghum Flour
- ¼ cup Coconut Flour
- 1 ¼ Cups Granulated Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¾ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ Cup Milk
- ½ cup Vanilla Yogurt
- ½ Cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- Zest of 1 orange or 1 lemon optional
- 1 ½ - 2 Cups Fresh or frozen Blueberries
- Coarse Sugar optional
Instructions
- Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.
- In a large bowl, combine flours, sugar, baking powder, xanthan gum, salt, and baking soda. Set aside.
- In a separate bowl, whisk together milk, yogurt, vegetable oil, eggs, vanilla extract, and zest, if using.
- Add wet ingredients mixture all at once to the bowl of dry ingredients, stir just until combined, then fold in the blueberries.
- Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle with coarse sugar, if using.
- Bake in a 375 degree F oven for 25 to 28 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
- Cool in muffin cups on a wire rack for 5 minutes.
- Remove from muffin cups; serve warm.
Nutrition
Serving: 1Muffin | Calories: 189kcal | Carbohydrates: 40g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 251mg | Potassium: 145mg | Fiber: 3g | Sugar: 25g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg