Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Gluten Free Blueberry Muffins

 
One serving costs about $0.5

$0.50 per serving

34 people like this recipe

34 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,gluten-free,gluten free,lacto ovo vegetarian side dish
spoonacular Score:14%

Spoonacular Score: 14%

 

Gluten Free Blueberry Muffins might be just the morn meal you are searching for. Watching your figure? This gluten free and vegetarian recipe has 213 calories, 4g of protein, and 9g of fat per serving. This recipe serves 12 and costs 49 cents per serving. 34 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. If you have flour, milk, eggs, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 16%. This score is rather bad. Try Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins, Carrie S. Forbes - Gingerlemongirl.com: Streusel-Topped Fresh Blueberry Muffins (Gluten Free, Casein Free), and Dairy-Free and Gluten-Free Blueberry Muffins for similar recipes.

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
1.5 cups
1.5 cups blueberries
blueberries
2 large
2 large eggs
eggs
2 cups
2 cups gluten-free flour
gluten-free flour
2 tsps
2 tsps lemon zest
lemon zest
0.5 tsps
0.5 tsps salt
salt
0.75 cups
0.75 cups sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cups
0.5 cups whole milk
whole milk
1 tsp
1 tsp xanthan gum
xanthan gum
2 tsps baking powder
2 tsps
baking powder
1.5 cups blueberries
1.5 cups
blueberries
2 large eggs
2 large
eggs
2 cups gluten-free flour
2 cups
gluten-free flour
2 tsps lemon zest
2 tsps
lemon zest
0.5 tsps salt
0.5 tsps
salt
0.75 cups sugar
0.75 cups
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cups whole milk
0.5 cups
whole milk
1 tsp xanthan gum
1 tsp
xanthan gum

Equipment

muffin liners
muffin liners
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven
muffin liners
muffin liners
muffin tray
muffin tray
toothpicks
toothpicks
wire rack
wire rack
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Preheat oven to 375F. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
  2. Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
  3. Divide batter evenly between muffin cups, filling each about three-fourths full.
  4. Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in center comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
2 teaspoons baking powder
1.5 cups blueberries
2 larges eggs
2 cups gluten-free flour
2 teaspoons lemon zest
¾ cups sugar
½ cups unsalted butter
1 teaspoon vanilla extract
½ cups whole milk
1 teaspoon xanthan gum
Price
$0.06
$1.74
$0.62
$1.46
$0.33
$0.21
$0.97
$0.30
$0.17
$0.20
$6.05

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Please enjoy blueberries during the summer months when they are in season. Eating blueberries in winter means you're eating fruit that has either been transported a long distance or that has been grow in a greenhouse. Either way, their production is far from environmentally friendly, and you probably aren't doing your wallet any favors either. If you want blueberries in winter, buy them frozen!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
215 Calories
3g Protein
9g Total Fat
30g Carbs
1% Health Score
Limit These
Calories
215
11%

Fat
9g
15%

  Saturated Fat
5g
33%

Carbohydrates
30g
10%

  Sugar
15g
17%

Cholesterol
56mg
19%

Sodium
123mg
5%

Get Enough Of These
Protein
3g
8%

Fiber
2g
11%

Phosphorus
78mg
8%

Calcium
63mg
6%

Vitamin A
314IU
6%

Iron
1mg
6%

Selenium
3µg
5%

Vitamin B2
0.07mg
4%

Vitamin K
4µg
4%

Manganese
0.07mg
4%

Potassium
112mg
3%

Vitamin D
0.46µg
3%

Vitamin E
0.43mg
3%

Vitamin C
2mg
3%

Vitamin B12
0.15µg
2%

Vitamin B5
0.22mg
2%

Folate
6µg
2%

Vitamin B6
0.03mg
2%

Zinc
0.21mg
1%

Copper
0.02mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need

Related Recipes