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Gluten Free Blueberry Muffins Recipe

Gluten Free Blueberry Muffins Recipe

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Ingredients:

Serving

2 cups blueberries (fresh or frozen )
1/2 cup water
2 1/2 cups almond flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp pure vanilla extract
1/2 cup honey
3 eggs

Directions:

Preheat oven to 325°F Line muffin tin with paper liners.
In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
Combine almond flour, baking soda, salt, and cinnamon in a bowl.
In another bowl combine the blueberries, vanilla, honey, and eggs.
Add dry ingredients to wet ingredients and mix well.
Evenly divide the batter among 12 muffin cups.
Bake 25-30 minutes.
VARIATION - MIDNIGHT ROSE MUFFINS:.
Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	256.12 Kcal (1072 kJ)
Calories from fat	108.04 Kcal
		% Daily Value*
Total Fat	12g	18%
Cholesterol	61.38mg	20%
Sodium	183.91mg	8%
Potassium	69.7mg	1%
Total Carbs	34.9g	12%
Sugars	29.63g	119%
Dietary Fiber	3.54g	14%
Protein	6.59g	13%
Vitamin C	0.8mg	1%
Iron	1.1mg	6%
Calcium	63.1mg	6%

Amount Per 100 g
Calories	138.41 Kcal (579 kJ)
Calories from fat	58.39 Kcal
		% Daily Value*
Total Fat	6.49g	18%
Cholesterol	33.17mg	20%
Sodium	99.38mg	8%
Potassium	37.67mg	1%
Total Carbs	18.86g	12%
Sugars	16.01g	119%
Dietary Fiber	1.91g	14%
Protein	3.56g	13%
Vitamin C	0.4mg	1%
Iron	0.6mg	6%
Calcium	34.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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