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Gluten-Free Blueberry Muffins

Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT‘s brand by brand comparison (“Flour Power,” December 2011, p. 42).

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Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT‘s brand by brand comparison (“Flour Power,” December 2011, p. 42).

Servings
muffin

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1 cup fresh or frozen blueberries
  • 1 large egg
  • 1/3 cup milk
  • 2 Tbs. butter, melted

Preparation

1. Preheat oven to 350°F. Coat 6-cup muffin pan with cooking spray.

2. Whisk together flour, sugar, baking powder, salt, and nutmeg in bowl. Toss blueberries with 2 Tbs. flour mixture in separate bowl.

3. Lightly beat egg in small bowl, then whisk in milk. Stir egg mixture into flour mixture. Stir in butter, then fold in blueberries. Divide batter among prepared muffin cups. Bake 20 to 25 minutes, or until muffins are light brown on top and toothpick inserted in center comes out clean.

Nutrition Information

  • Serving Size Makes 6 muffins
  • Calories 201
  • Carbohydrate Content 36 g
  • Cholesterol Content 43 mg
  • Fat Content 6 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 270 mg
  • Sugar Content 21 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g