Gluten-Free Blueberry Muffins

Recipe

Side Dish
Gluten-Free Blueberry Muffins

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Recipe Data

18
Servings

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Servings and Ingredients

Ingredients
Serves 18
QuantityIngredientAdd
¾ c.blueberries
½ c.white sugar, divided
1 ¼ c.rice baking mix, divided
¼ c.butter or margarine, melted
2large eggs
2 tsp.gluten-free baking powder
1 c.plus 2 tbsp buttermilk
½ tsp.salt

Directions

  1. Mix blueberries with a little of the sugar and a little of the rice baking mix. Set aside.
  2. Mix melted butter and the remaining sugar until fluffy.
  3. Mix in eggs, 1 at a time, mixing after adding each.
  4. In a separate bowl, combine baking powder and remaining rice baking mix. Add to the egg mixture.
  5. Stir in buttermilk. Add salt.
  6. Gently mix in the blueberries.
  7. Spoon batter into greased muffin tins or cupcake papers in the muffin tin.
  8. Bake at 450 degrees for approximately 15 minutes, or until done.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 4.5g
  • Cholesterol: 30mg
  • Sodium: 170mg
  • Total Carbohydrates: 14g
  • Protein: 2g

Daily Values

0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 6%

Recipe Source:

www.csaceliacs.org