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Close-up of blueberry muffins on a white wooden surface. Fresh blueberries are scattered around the muffins, and a lemon is partially visible in the bottom right corner. The muffins are in yellow paper liners and have visible blueberry bits.

Gluten Free Blueberry Muffins

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Prep Time 10 minutes
Cook Time 25 minutes
Servings 12
Calories 222 kcal

Ingredients
  

  • 1 1/2 cups gluten free baking flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter softened
  • 3/4-1 cup low carb sweetener depends on taste
  • 4 eggs
  • ½ cup Greek yogurt
  • 1/4 cup lemon juice
  • 2 teaspoons vanilla extract
  • The zest of one lemon
  • 1 cup fresh blueberries

Instructions
 

  • Preheat oven to 350 degrees and line a muffin pan with paper liner. You can use spray, but liners are easier for cleanup.
  • Add gluten free flour, baking powder and salt to a medium bowl. Wisk together until well combined.
  • In a separate bowl, add butter and sugar. Mix using hand beaters until light and fluffy.
  • Add the eggs one at a time, continuing to beat in between each egg addition.
  • Add the yogurt, lemon juice, vanilla extract, and lemon zest. Mix until well combined.
  • Fold in the blueberries.
  • Add batter to prepared muffin tins. Fill to the top.
  • Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
  • Remove from oven and cool in pan for 5 minutes, then continue cooling on wire rack.

Nutrition

Serving: 1 muffinCalories: 222kcalCarbohydrates: 16gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 96mgSodium: 278mgPotassium: 52mgFiber: 2gSugar: 2gVitamin A: 559IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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