Gluten Free Blueberry Buttermilk Muffins Recipes

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GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS



Gluten Free Blueberry Buttermilk Muffins image

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

2 1/2 cups gluten-free pancake and baking mix
1/4 teaspoon salt
2 cups fresh blueberries
1/2 cup becel buttery taste margarine
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon peel

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



Gluten Free Blueberry Muffins image

My hubby just found out he's gluten-intolerant, so I set about turning some of his fave recipes gluten-free. This recipe was originally a little cake recipe, but he always preferred these to real blueberry muffins. These are so good you can't even tell the difference between the real recipe and the gluten-free recipe! I prefer these with finely chopped canned peaches instead of the blueberries, so I usually make 6 peach and 6 blueberry. Hope you enjoy!

Provided by bakerb

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 ½ cups confectioners' sugar
1 cup almond meal
¾ cup butter, melted
½ cup gluten-free flour
6 egg whites, beaten
¼ teaspoon xanthan gum
¾ cup fresh blueberries
2 tablespoons confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  • Mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners' sugar.

Nutrition Facts : Calories 219.6 calories, Carbohydrate 21.1 g, Cholesterol 30.5 mg, Fat 13.3 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 7.5 g, Sodium 112.8 mg, Sugar 17.6 g

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