Gluten Free Buttermilk Blueberry Muffins - Laura Bakes Gluten Free | Gluten Free Recipes Recipes
Enjoy tender, gluten free buttermilk blueberry muffins bursting with fresh blueberries and a hint of tangy sweetness, perfect for breakfast.
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Ingredients
- 66 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 55 grams Sugar
- 30 grams Butter - melted
- 113 grams Butter - melted
- 200 grams Sugar
- 5 grams lemon zest (About 1 lemon)
- 2 Eggs
- 333 grams Bob’s Red Mill 1-1 Gluten Free Flour or Adent Mills Gluten Free Flour
- 4 grams Baking Powder
- 6 grams Baking Soda
- 2 grams salt
- 45 grams Lemon - Juiced
- 200 grams Buttermilk
- 3 grams vanilla
- 285 grams Blueberries (If you are using frozen blueberries, cut down the buttermilk to 175 grams)
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