Gluten Free Blueberry Muffins
by laughintherain
When blueberries are at their peek, buy them in bulk and flash freeze them by putting them in single layers on baking sheets in the freezer. Then put them in sealable plastic bags and store them in the freezer. They keep nicely without sticking together, and you have fresh-frozen blueberries year round.
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INGREDIENTS
- 6 tablespoons Unsalted butter ; at room temperature
- 3/4 cup coconut sugar
- 1 tablespoon' Lemon zest ; grated
- 1 tablespoon Lemon Juice ; freshly squeezed
- 1/2 cup Lowfat Milk
- 1 3/4 cups gluten free flour blend
- 1 teaspoon Baking powder ; gluten free
- 1 teaspoon Baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon Kosher Salt
- 2 large Eggs
- 3/4 cup frozen blueberries ; not thawed
- 1 recipe muffin crumble topping ; optional
INSTRUCTIONS
Preheat oven to 375F. Prepare a standard 12-cup muffin tin with cooking spray or line with cupcake papers.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 3 minutes, until light in color and fluffy. Add half of he coconut sugar; letting it mix in before adding the second half. Beat for 5 minutes longer.
While the butter and sugar are creaming together; mix the lemon zest into the lemon juice and milk. Set aside. In a medium bowl, whisk together the flour blend, baking powder, baking soda, xanthan gum, and salt. Set aside. Once the butter and sugar have creamed, add the eggs to the mixture one at a time. Let the first egg fully incorporate and scrape down the bowl before adding the second.
On low speed, beat the dry ingredients into the butter mixture in three parts, alternating with the milk mixture, starting and ending with the dry ingredients. Mix just until smooth. Fold in the blueberries.
Use a spring-release ice scream scoop to divide the batter evenly among the prepared muffin cups and top each one with the crumble topping, if using. Bake for 15 to 18 minutes, until the muffins are lightly golden brown on top and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes. Remove them from the tin and transfer to a wire rack lined with a paper towel to cool completely. Store in an airtight container, or wrap individually with plastic wrap and freeze.
Quick Tip: Toss the frozen blueberries in a pinch or two of the flour mixture before adding to the muffin batter. This helps to suspend them in the muffins so that all the berries don't end up on the bottom.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (69g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 218 | ||
| Calories from Fat: 206 (94%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 22.9g | 31 % | |
| Saturated Fat 13.9g | 70 % | |
| Monounsaturated Fat 6.1g | ||
| Polyunsanturated Fat 1g | ||
| Cholesterol 126.7mg | 39 % | |
| Sodium 190.7mg | 7 % | |
| Potassium 45.7mg | 1 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 1.5g | ||
| Protein 2.6g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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