gluten free blueberry buttermilk muffins

review
Private Recipe by
Robyn Murrey
TO, ON

Simple, delicious, all natural flavours in these blueberry muffins make them a great start to your day... or even a perfect mid-day snack

yield 12 serving(s)
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For gluten free blueberry buttermilk muffins

  • 2 1/2 c
    gluten-free pancake and baking mix
  • 1/4 tsp
    salt
  • 2 c
    blueberries
  • 1/2 c
    becel buttery taste margarine
  • 1 1/2 c
    firmly packed brown sugar
  • 2
    eggs
  • 1 c
    low-fat buttermilk
  • 1 tsp
    vanilla extract
  • 1 tsp
    grated lemon zest

How To Make gluten free blueberry buttermilk muffins

  • 1
    Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
  • 2
    Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
  • 3
    Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
  • 4
    Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
  • 5
    Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 tsp. (1 mL) baking soda to pancake and baking mixture.
  • 6
    Nutrition information and more recipe ideas can be found at becel.ca.
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