Lucys Blueberry Muffins Gluten Free Recipes
LUCY'S BLUEBERRY MUFFINS (GLUTEN FREE)
From the Gluten-Free Girl, Shauna James and made for my friend with celiac disease. The thing is these are great muffins, gluten or not.
Provided by Chef Kate
Categories Breakfast
Time 50m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- Combine all the dry ingredients together. Set aside.
- Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined.
- Add the eggs, one at a time, mixing after each egg.
- Add one half of the dry ingredients, mixing well.
- Add one-third of the yogurt and combine until well mixed.
- Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
- Add as many blueberries as you can.
- Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup.
- Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
- Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins.
- If your sweetie wakes up from the smell, the muffins are done.
Nutrition Facts : Calories 162.6, Fat 7.8, SaturatedFat 4.7, Cholesterol 43.1, Sodium 147.9, Carbohydrate 21.8, Fiber 0.4, Sugar 14.3, Protein 2.1
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