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Gluten Free Blueberry Muffins Exps Ft22 271858 St 12 19 1

Gluten-Free Blueberry Muffins

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 1 dozen.
These gluten-free blueberry muffins will please everyone at the table. Fresh or frozen blueberries can be used. A topping of coarse sugar adds a bit of crunch. —Taste of Home Test Kitchen

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup 2% milk
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free baking flour (with xanthan gum)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen unsweetened blueberries
  • Coarse sugar

Directions

  • 1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in milk and vanilla. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries. Fill paper-lined muffin cups three-fourths full. Sprinkle with coarse sugar.
  • 2. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts

1 muffin: 251 calories, 9g fat (5g saturated fat), 52mg cholesterol, 214mg sodium, 41g carbohydrate (20g sugars, 1g fiber), 3g protein.

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