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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Blueberry Crumb Muffins (Gluten Free)

Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

A light breakfast muffin made with rice flour, lemon zest, blueberries, and low-fat yogurt.

Rating:
Prep Time:	20 minutes
Cook Time:	25 minutes
Difficulty:	Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	210.8

Total Carbs	34.5 g

Dietary Fiber	2.2 g

Sugars	9.8 g

Total Fat	6.6 g

Saturated Fat	3.0 g

Unsaturated Fat	0.3 g

Potassium	142.0 mg

Protein	4.7 g

Sodium	165.5 mg

Dietary Exchanges 6.6 Fat, 0.2 Fruits, 0.1 Milk, 0.3 Other Carbs, 1.3 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup brown rice flour 0.5
0 1/2 cup Tapioca, pearl, dry 0.5
0 1/2 cup Flour, sorghum, sweet white, whole, stone ground 0.25
0 1/4 cup sugar 2.0
2 tsp low sodium baking powder 0.5
0 1/2 tsp baking soda 1.0
1 tsp Gum, xanthan 0.25
0 1/4 tsp salt 1.0
1 tsp fresh lemon peel 2.0
2 each eggs 0.5
0 1/2 cup lowfat plain yogurt 1.0
1 cup lowfat milk 4.0
4 tbsp butter 2.0
2 cup fresh blueberries 2.0
2 tbsp packed brown sugar 0.25
0 1/4 cup almond meal (flour) 0.25
0 1/4 cup white rice flour 0.25
0 1/4 tsp ground nutmeg 0.5
0 1/2 cup white rice flour

Directions

Preheat oven to 400°F. Line a 12 cup muffin tin with paper muffin cups.
Mix all dry ingredients, flour through lemon zest, in a large mixing bowl.
In a separate bowl, beat together eggs, yogurt, milk and 2 tablespoons of the melted butter.
Make a well in the center of the dry ingredients. Pour in wet ingredients and stir until just combined.
Stir in blueberries. Divide batter evenly among the 12 prepared muffin cups.
In a small bowl, mix together brown sugar, almond flour, white rice flour, nutmeg and remaining 2 tablespoons melted butter using a fork to mix.
Sprinkle crumb mixture evenly over the 12 muffins.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.