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blueberry-lemon-muffin-recipe

Blueberry Lemon Muffin Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 180 kcal

Ingredients 

Main Ingredients

  • 2 cups Gluten-free flour
  • 1 cup Sugar
  • 2 teaspoon Baking powder
  • 0.5 teaspoon Salt
  • 2 Eggs large
  • 1 cup Milk
  • 0.5 cup Vegetable oil
  • 1 teaspoon Vanilla extract
  • 1 cup Blueberries fresh or frozen
  • 1 tablespoon Lemon zest grated

Instructions 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the blueberries and lemon zest.
  6. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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