Snack

Gluten-Free Lemon Blueberry Muffins is for Snack.

Gluten-Free Lemon Blueberry Muffins takes several minutes to prepare.

Gluten-Free Lemon Blueberry Muffins takes several minutes to cook.

Gluten-Free Lemon Blueberry Muffins makes 18 servings.

The ingredients for Gluten-Free Lemon Blueberry Muffins are:

Olive Oil, .5 cup
Honey, .25 cup
*Splenda Brown Sugar Blend, 12 tsp
Egg, fresh, 2 large
Rice flour, white, 1 cup
White Sorghum Flour, 1 cup
Tapioca Flour, 1 cup
Baking Powder, 1.5 tsp
Baking Soda, .5 tsp
Salt, .5 tsp
Yogurt, plain, low fat, 1.5 cup (8 fl oz)
Blueberries, fresh, 1 cup

Here is how you make Gluten-Free Lemon Blueberry Muffins:

Preheat the oven to 375F.In a large bowl, cream the butter, sugar and lemon zest together with a spatula. (If you beat the mixture for awhile with an electric mixer, the muffins will not rise ? stick to doing it by hand.) Add the eggs one at a time, mixing after each.Add a cup of the flour along with the baking powder, soda and salt, and mix well. Add half the yogurt and stir until combined, then another third of the flour, the rest of the yogurt and the rest of the flour. Stir in the berries, or whatever fruit you want to use.Divide the batter among muffin tins that have been lined with paper liners or sprayed with nonstick spray, filling them. (You?ll get about 18-20 muffins.) Sprinkle the tops with sugar and bake for 25-30 minutes, until golden and springy to the touch.Makes about 1 1/2 dozen muffins.Number of Servings: 18Recipe submitted by SparkPeople user DCSTECKLE.

The nutritional information for Gluten-Free Lemon Blueberry Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 185.2

• Total Fat: 7.4 g
• Cholesterol: 25.0 mg
• Sodium: 171.3 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 0.7 g
• Protein: 3.3 g