Recipe
Side Dish
Gluten-Free Blueberry Muffins
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. blueberries | ||
| ½ c. white sugar, divided | ||
| 1 ¼ c. rice baking mix, divided | ||
| ¼ c. butter or margarine, melted | ||
| 2 large eggs | ||
| 2 tsp. gluten-free baking powder | ||
| 1 c. plus 2 tbsp buttermilk | ||
| ½ tsp. salt |
Directions
- Mix blueberries with a little of the sugar and a little of the rice baking mix. Set aside.
- Mix melted butter and the remaining sugar until fluffy.
- Mix in eggs, 1 at a time, mixing after adding each.
- In a separate bowl, combine baking powder and remaining rice baking mix. Add to the egg mixture.
- Stir in buttermilk. Add salt.
- Gently mix in the blueberries.
- Spoon batter into greased muffin tins or cupcake papers in the muffin tin.
- 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