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Gluten-Free Blueberry Muffins

Prep Time: 20 min.
Cook Time: 82 min.
Total Time: 102 min.
Servings: 12

What you need

2/3 cup agave nectar
2 teaspoons baking powder
2 teaspoons baking soda
1 cup fresh blueberries
1/2 cup canola oil
2 cups gluten-free all-purpose baking flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
2/3 cup rice milk
1 tablespoon vanilla extract
1 teaspoon xanthan gum

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How to do it

1. Watch how to make this recipe.

2. Preheat the oven to 325 degrees F. Line a standard 12-cup muffin tin with paper liners.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon.

4. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Using a plastic spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.

5. Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.

6. Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

7. Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

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Nutrition

Calories
205.74cal ( 10.29% of daily need)
Fat
10.23g ( 15.73% of daily need)
Saturated Fat
0.69g ( 4.33% of daily need)
Carbohydrates
27.79g ( 9.26% of daily need)
Sugar
10.97g ( 12.19% of daily need)
Cholesterol
0mg ( 0% of daily need)
Sodium
389.8mg ( 16.95% of daily need)
Alcohol
0.37g ( 2.07% of daily need)
Protein
2.21g ( 4.41% of daily need)
Vitamin E
1.7mg ( 11.36% of daily need)
Fiber
2.66g ( 10.62% of daily need)
Vitamin K
9.09µg ( 8.65% of daily need)
Phosphorus
48.23mg ( 4.82% of daily need)
Iron
0.84mg ( 4.68% of daily need)
Calcium
46.31mg ( 4.63% of daily need)
Manganese
0.08mg ( 3.85% of daily need)
Potassium
80.49mg ( 2.3% of daily need)
Vitamin C
1.2mg ( 1.46% of daily need)

Breakdown

Proteins
4.16%
Fat
43.4%
Carbs
52.44%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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