GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by AIVASs Gluten Free
Categories Breakfast
Time 25m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°.
- Butter 18 muffin cups (or 12 for large muffins).
- Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
- In a bowl, mix the butter until creamy.
- Add sugar and beat until fluffy.
- Add eggs one at a time, beating throughout.
- Beat in salt, baking powder, and vanilla.
- Fold half of flour mixture then half of milk into batter.
- Fold in remaining flour mixture and milk.
- Mix blueberries into batter.
- Pour into muffin cups.
- Bake 15 to 20 minutes or until ready.
Nutrition Facts : Calories 170.1, Fat 6.1, SaturatedFat 3.6, Cholesterol 35.2, Sodium 131.4, Carbohydrate 27.2, Fiber 1, Sugar 13.3, Protein 2.1
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