Gluten-Free, Egg-Free, Dairy Free Blueberry Muffins

PASTRY CHEF ONLINE (1)
13Ingredients
28Minutes
130Calories

Ingredients

US|METRIC
  • 8 ounces gluten free flour blend (your favorite)
  • 2 ounces granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 ounces blueberry (Silk, Dairy-Free Yogurt Alternative, 2 conatiners)
  • 3 ounces vegetable oil (neutral)
  • 2 tablespoons ground flax seed (*, See Note below)
  • 6 tablespoons water
  • 1 teaspoon vanilla extract
  • 6 ounces frozen blueberries (or, generous 1 cup fresh, if using frozen, do not thaw)
  • 6 blueberries (extra, per muffin)
  • demerara sugar
  • coarse sugar
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    NutritionView More

    130Calories
    Sodium9% DV210mg
    Fat12% DV8g
    Protein2% DV<1g
    Carbs5% DV15g
    Fiber4% DV1g
    Calories130Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat0.5g3%
    Trans Fat0g
    Cholesterol
    Sodium210mg9%
    Potassium45mg1%
    Protein<1g2%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate15g5%
    Dietary Fiber1g4%
    Sugars12g24%
    Vitamin A0%
    Vitamin C8%
    Calcium8%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Kerish 6 months ago
    These did not rise and were very gooey in the center and needed to be cooked almost double the time noted here in the recepie

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