Brunch

GLuten Free Blueberry Lemon muffins is for Breakfast, Snack.

GLuten Free Blueberry Lemon muffins takes 15 minutes to prepare.

GLuten Free Blueberry Lemon muffins takes 35 minutes to cook.

GLuten Free Blueberry Lemon muffins makes 18 servings.

The ingredients for GLuten Free Blueberry Lemon muffins are:

10 Tablespoons unsalted, soft butter
1 Cup White Sugar
2 Large Eggs
2 Teaspoons Lemon Zest
1 Cup white Sorghum Flour
1 Cup white rice flour
1 Cup Tapioca Flour
1 1/2 Teaspoons baking powder
1/2 teaspon baking soda
1/2 teaspoon salt
1 1/2 cup fat free plain yogurt
1 cup blueberries

Raw sugar to sprinkle on top

Here is how you make GLuten Free Blueberry Lemon muffins:

makes 18 muffinsPreheat oven to 375Combine all dry ingredients and set aside. Cream butter and sugar together, until just creamed. Add one egg at a time, mixing after each.Add one half dry ingredients, mixing well. Add one-third yogurt and combine until mixed well. Repeat with remaining dry ingredients and yogurt. Add as many blueberries as you can. oil muffin tin then sprinkle with a little cornstarch or white rice flour at bottome. fill each muffin space two thirds full. sprinkle raw sugar on top. Bake for 35 mins. or until tops have browned and started to harden.Number of Servings: 18Recipe submitted by SparkPeople user LYNZLOO.

The nutritional information for GLuten Free Blueberry Lemon muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 204.4

• Total Fat: 7.1 g
• Cholesterol: 41.3 mg
• Sodium: 164.1 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 1.1 g
• Protein: 3.3 g

The dietary needs meet for GLuten Free Blueberry Lemon muffins is Gluten Free