Dessert

Best Blueberry Muffins -- Gluten free is for Dessert.

Best Blueberry Muffins -- Gluten free takes 10 minutes to prepare.

Best Blueberry Muffins -- Gluten free takes 25 minutes to cook.

Best Blueberry Muffins -- Gluten free makes 18 servings.

The ingredients for Best Blueberry Muffins -- Gluten free are:

8 serving Parkay, Original Stick Margarine, 1 Tbsp (1 stick)
1 cup Granulated Sugar
2 large Egg, fresh, whole, raw
1 tsp Vanilla extract, imitation, alcohol
2 tsp Baking Powder
.25 tsp Salt
2.5 cup Blueberries, fresh
2 cup Gluten free flour, Great Value (by KRISTIHARLAN110)
.5 cup Milk, 2%, with added nonfat milk solids, without added vit A

Here is how you make Best Blueberry Muffins -- Gluten free:

Heat oven to 375 F. Grease or line 18 muffin cups. In medium bowl beat butter till creamy. Add sugar and beat well till pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder, and salt. Stir in half the (fresh) blueberries. Fold in half the flour, then half the milk. Repeat with remaining flour and milk. Fold in remaining fresh blueberries or all of the frozen blueberries. Spoon into prepared muffin cups. Sprinkle with cinnamon sugar. Bake 25 to 30 minutes till golden brown and top feels springy to the touch when pressed. Makes 18 muffinsServing Size: 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user SKPAW818.

The nutritional information for Best Blueberry Muffins -- Gluten free is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 164.0

• Total Fat: 5.1 g
• Cholesterol: 21.2 mg
• Sodium: 146.3 mg
• Total Carbs: 28.3 g
• Dietary Fiber: 0.5 g
• Protein: 1.1 g