Snack

Driscoll's Blueberry Muffin (Basic Muffins) is for Breakfast, Snack.

Driscoll's Blueberry Muffin (Basic Muffins) takes 15 minutes to prepare.

Driscoll's Blueberry Muffin (Basic Muffins) takes 20 minutes to cook.

Driscoll's Blueberry Muffin (Basic Muffins) makes 15 servings.

The ingredients for Driscoll's Blueberry Muffin (Basic Muffins) are:

2 cups gluten free flour (I use Bob's Red Mill)
3/4 cup sugar
2 tsp baking powder
1 tsp xanthan gum (omit if your flour has it in it)
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1/2 cup milk (any type; dairy, soy, almond...)
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon (optional)
1 1/2 cups blueberries

Here is how you make Driscoll's Blueberry Muffin (Basic Muffins):

1. Preheat oven to 375, if you have a dark pan then 350 and line muffin pan with paper liners or grease pan.2. Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl or mixer bowl. Mix the flour until blended well. In a small/medium bowl whisk together butter, eggs, vanilla, cinnamon, and milk until combined. Slowly add liquid mixture to flour mixture until partly moistened. Fold in blueberries.3. Divide batter evenly between muffin cups, filling 3/4 full.4. Bake 20 minutes (option after 10 minutes turn muffin pan around) until muffins are browned on top and toothpick insert comes out clean. Cool for 3 minutes in pan. Serve or freeze for later use.Serving Size: 15 MuffinsNumber of Servings: 15Recipe submitted by SparkPeople user AVSMAINT80.

The nutritional information for Driscoll's Blueberry Muffin (Basic Muffins) is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 166.5

• Total Fat: 7.3 g
• Cholesterol: 41.4 mg
• Sodium: 160.9 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 2.2 g
• Protein: 2.7 g

The dietary needs meet for Driscoll's Blueberry Muffin (Basic Muffins) is Gluten Free