Lucys Blueberry Muffins Gluten Free Food

GLUTEN FREE BLUEBERRY MUFFINS

Gluten Free Blueberry Muffins image

Make and share this Gluten Free Blueberry Muffins recipe from Food.com.

Provided by bunnycook

Categories Quick Breads

Time 35m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 9

Ingredients

3 cups flour, of the gluten free variety (I use 1 1/2 cup quinoa flour and 1 1/2 cup almond meal or flour)
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
3 teaspoons egg substitute, plus
4 tablespoons water
1/2 cup coconut oil, melted
1 cup rice milk
1 1/2 cups blueberries

Steps:

Preheat oven to 400 degrees.
Mix together the flour, sugar, baking soda, and salt, in a bowl.
Combine the eggs, oil, and milk and stir into dry ingredients until just moistened.
Add and stir the berries throught the mixture.
Grease the muffin tins with coconut oil or organic butter. Spoon batter into muffin tins.
Bake 20 minutes, or until tops are firm, sides are evenly browned.
I like them fresh out of the oven. Leftovers are great heated in the toaster oven with a spread of jam.

Nutrition Facts : Calories 134.2, Fat 4.7, SaturatedFat 4, Sodium 159.2, Carbohydrate 21.8, Fiber 0.7, Sugar 9.3, Protein 1.8

GLUTEN FREE BLUEBERRY MUFFINS

Gluten Free Blueberry Muffins image

These muffins are delicious and rise very nicely, so they're not dense like other gluten free recipes.

Provided by sugarphine

Categories Quick Breads

Time 35m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups brown rice flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup honey
1/3 cup vegetable oil
1/3 cup milk
1/2 teaspoon vanilla extract
3 eggs
1 1/2 cups blueberries (fresh or frozen)

Steps:

Preheat the oven to 325.
Line 12 muffin cups.
In a large mixing bowl, stir together the flour, baking soda, baking powder, salt and cinnamon.
In a separate bowl, blend the honey, vegetable oil, milk, vanilla and eggs.
Stir the wet ingredients into the dry ones.
Gently mix in the blueberries.
Divide the batter evenly into the muffin cups.
Bake for 20-25 minutes.

Nutrition Facts : Calories 249.8, Fat 8.5, SaturatedFat 1.5, Cholesterol 47.5, Sodium 132.9, Carbohydrate 40.1, Fiber 2.1, Sugar 13.8, Protein 4.4

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