Gluten Free Lemon Blueberry Muffins Recipe (2024)

FAQs

Can you use milk instead of water in blueberry muffin mix? ›

In a muffin mix that calls for water, can I substitute milk? A. We don't recommend using milk instead of water because the milk can make holes in the paper liners or the sides of the muffins.

Red Plate Foods Lemon Blueberry Muffins (1 muffin) contains 40g total carbs, 39g net carbs, 11g fat, 1g protein, and 262 calories.

The Bakery Gluten Free Blueberry Muffins (1 muffin) contains 51g total carbs, 49g net carbs, 17g fat, 5g protein, and 370 calories.

Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.

Can I Use Milk in Place of Water? You technically can, but it's not recommended. MUFFINS AND CUPCAKES ARE NOT THE SAME! If your box mix calls for water, it's probably because adding milk will make them TOO MOIST.

The carb count, sugar and even sodium are sky-high, too! Yes, blueberries are a “super-food.” But if those blueberries are all wrapped up in “muffin,” they're not such a healthy option.

Blueberry muffins in general are not typically a healthy choice. Many bakery style muffins are made with all purpose flour which does not contain a lot of nutrients. Bakery style muffins also tend to have a lot of fat such as butter or oil, and a large amount of sugar.

Most gluten-free pizza crusts are low-carb, but include quite a bit of starch to mimic the binding effect of gluten in regular dough. Starch is a complex carbohydrate that digests into a sugar, making it unideal for a keto diet. Pizza will not be the meal that helps you lose weight.

Is gluten-free flour low carb? ›

No. Of course, gluten-free foods can be low carb but not all gluten-free foods are low in carbohydrates. Gluten, a mix of proteins found in wheat grains, helps provide structure, texture, and flavor to bread, pizza dough, pasta, cereal, and other grain-based foods that may also contain high amounts of carbohydrates.

Country Life Bakery Gluten Free Bread (2 slices) contains 21g total carbs, 14.6g net carbs, 6.6g fat, 4.2g protein, and 174 calories.

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.

Use melted butter or oil: Instead of using the shortening called for in the recipe, use melted butter or oil to give the muffins a richer flavor. Add in spices: Spices like cinnamon, nutmeg, or pumpkin pie spice can give your muffins a warm and cozy flavor. Add in a fruit: Fresh or froz.

Yes, you may make cakes with milk instead of water. Because fat provides richness and solidity to the cake, milk can increase the cake's moisture content and flavor. 1) Use the same quantity of milk as water called for in the recipe.

Though you may notice a slight difference in texture, you can definitely substitute water for milk when preparing our muffin mixes!

Replace the Water

Instead of using water, substitute whole milk or your favorite non-dairy milk (almond, oat, and coconut milk work especially well). The milk adds fat, which results in a better flavor and density in your cake. If you want to make your cake extra rich, swap out the milk for buttermilk.

To take any mix up a notch, anywhere water is called for, milk can generally be used in a 1:1 substitution. If your mix already calls for milk and you don't have it, another dairy product might do the trick, like half-and-half.