Gluten Free Blueberry Buttermilk Muffins Recipes
GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS
We often think of using margarine instead of butter for spreading, but it's important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter. Try this gluten-free recipe idea
Provided by Mary Jenny
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
- Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
- Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
- Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
- Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
- Nutrition information and more recipe ideas can be found at becel.ca.
Nutrition Facts : Calories 321.4, Fat 12.7, SaturatedFat 3, Cholesterol 32.4, Sodium 448.2, Carbohydrate 48.6, Fiber 1.2, Sugar 33.3, Protein 4.2
GLUTEN FREE BLUEBERRY MUFFINS
Make and share this Gluten Free Blueberry Muffins recipe from Food.com.
Provided by AIVASs Gluten Free
Categories Breakfast
Time 25m
Yield 18 Muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°.
- Butter 18 muffin cups (or 12 for large muffins).
- Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
- In a bowl, mix the butter until creamy.
- Add sugar and beat until fluffy.
- Add eggs one at a time, beating throughout.
- Beat in salt, baking powder, and vanilla.
- Fold half of flour mixture then half of milk into batter.
- Fold in remaining flour mixture and milk.
- Mix blueberries into batter.
- Pour into muffin cups.
- Bake 15 to 20 minutes or until ready.
Nutrition Facts : Calories 170.1, Fat 6.1, SaturatedFat 3.6, Cholesterol 35.2, Sodium 131.4, Carbohydrate 27.2, Fiber 1, Sugar 13.3, Protein 2.1
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