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5
from 1 vote
Favorite Blueberry Muffins
This favorite blueberry muffin is light, fluffy and filled with blueberries. Simple 30-minute recipe. Gluten free (or not...it's up to you).
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Bread, Breakfast
Cuisine:
American
Servings:
12
Calories:
383
kcal
Author:
Lois Carter Crawford
Ingredients
2
cups
Bob's Red Mill One-to-One Gluten Free Baking Flour
or 2 cups white wheat flour for non-gluten free
¾
cup
Turbinado sugar
or granulated white sugar
2
teaspoons
Rumford Baking Powder
¼
teaspoon
sea salt
1
teaspoon
cinnamon
1
cup
almond milk
or cow's milk
½
cup
melted butter
cooled a bit (or canola oil for vegan)
2
large eggs
or egg replacer for vegan
1
teaspoon
vanilla extract
2
cups
blueberries
washed and stems removed
Instructions
Heat oven to 375F degrees.
Line a 12-cup cupcake pan with cupcake liners and set aside.
Put the flour, sugar, baking powder, salt and cinnamon in a large bowl and stir to combine ingredients.
Using a 4-cup measuring cup, wisk the milk, butter, eggs, and vanilla until well combined.
Pour the milk mixture into the bowl with the dry ingredients and whisk to combine.
Put a couple tablespoons of the batter into each cupcake liner.
Dump the blueberries into the remaining batter and stir gently.
Divide the blueberry batter evenly into the cupcake liners (on top of the batter you already put in each).
Bake at 375F degrees for 20-25 minutes until the cupcakes are slightly brown and a toothpick inserted comes out clean.
Eat warm or cold.
Nutrition
Serving:
1
muffin
|
Calories:
383
kcal