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    You are in: Home / Recipes / Gluten Free Blueberry Muffins Recipe
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    Gluten Free Blueberry Muffins

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    • on March 14, 2013

      The first attempt to make these muffins took a lot of trial and error, and the end result was rather acceptable. The second attempt was superb, but some modifications had to be made in order to have this recipe work properly:<br/><br/>? The total amount of milk to add is 1 ½ cup. Adding only ½ cup makes the mixture extremely thick and unmanageable.<br/>? Make sure to include the baking powder in the flour mixture (all dry ingredients together).<br/>? At 375°F, it takes 35 minutes to fully cook.<br/><br/>The muffins will feel very soft and undercooked after you take the tray off the oven. Do not despair, they will shape up and amalgamate after 10 minutes. They are well worth the work and effort put into them.

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    Nutritional Facts for Gluten Free Blueberry Muffins

    Serving Size: 1 (66 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 170.0
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.6 g
    Cholesterol 35.1 mg
    Sodium 131.3 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 1.0 g
    Sugars 13.3 g
    Protein 2.0 g

    The following items or measurements are not included:

    tapioca flour

    xanthan gum


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