Blueberry Muffins
This gluten free blueberry muffins recipe is quick, easy, and delicious. Ready in under 30 minutes, it is the perfect breakfast!
Servings: 12 muffins
Calories: 160kcal
Ingredients
- 1 cup blueberries
- 1 ½ cups gluten free flour regular if that is your thing
- ¾ cup buttermilk
- 1 teaspoon coriander
- ⅓ cup oil I used grapeseed *vegetable, canola, sunflower should all work fine
- 2 teaspoon baking powder
- 1 teaspoon ras el-hanout
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
Instructions
- Set your oven to 400°F
- Mix all of your dry ingredients together in a bowl and whisk together. In a separate bowl, add your buttermilk, oil, and egg. Mix well. Add the vanilla. Pour the mixture into your bowl with the dry ingredients and mix together until fully incorporated. Place the blueberries into the bowl and fold them in with a spatula. It should form the beautiful blue and purple swirls in your batter.
- Add muffin liners to your pan and fill them up ⅔. They will puff up in the oven! Place in the oven and bake them for 15-20 minutes. In order to test their readiness when done, remove from oven and insert a toothpick. If it comes out clean, you are ready to go. Allow them to cool in the tin for 10 minutes then transfer to a rack to finish cooling. Eat up!
Nutrition
Calories: 160kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 189mg | Potassium: 38mg | Fiber: 2g | Sugar: 11g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg