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Mediterranean Diet Recipes: Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins - Recipe and Video

Bill Bradley
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 9
Calories 290 kcal

Ingredients
  

  • 1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check
  • 1/4 cup  tapioca flour
  • 1/3 cup white rice flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 eggs, mixed with fork
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1/2 cup soymilk (or regular milk)
  • 1 tsp lemon zest (optional)
  • 1 1/4 cups blueberries (frozen or fresh) small works best

Instructions
 

  • Preheat oven to 350 degrees F.
  • Mix dry ingredients well in one bowl.
  • Mix wet ingredients well in another bowl.
  • Add wet to dry ingredients. Mix well with a fork.
  • Add blueberries and mix only until blueberries are incorporated.
  • Grease a muffin tin with olive oil. Fill tins to top.
  • Bake for 20-25 minutes or until muffin top is set.

Nutrition

Calories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 195mgPotassium: 151mgFiber: 2gSugar: 13gVitamin A: 116IUVitamin C: 3mgCalcium: 54mgIron: 1mg
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