These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best. Source: EatingWell.com, July 2018

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners.

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  • Whisk flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs, brown sugar, buttermilk, oil and vanilla in another medium bowl until well combined. Make a well in the center of the dry ingredients and pour in wet ingredients; stir until the batter is smooth. Add blueberries and stir until just combined. Divide the batter among the muffin cups and sprinkle with Demerara sugar.

  • Bake the muffins until starting to turn golden brown and a wooden skewer inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least 5 minutes before serving.

Tips

Exchanges: 1 fat, 1 starch, 1/2 other carbohydrate

To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

Nutrition Facts

172 calories; 4.8 g total fat; 0.6 g saturated fat; 32 mg cholesterol; 169 mg sodium. 173 mg potassium; 28.5 g carbohydrates; 2.8 g fiber; 13 g sugar; 3.6 g protein; 65 IU vitamin a iu; 2 mg vitamin c; 6 mcg folate; 68 mg calcium; 1 mg iron; 5 mg magnesium; 10 g added sugar;