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  • Gluten Free Blueberry Buttermilk Muffins

    1 vote
    Gluten Free Blueberry Buttermilk Muffins
    Prep: 20 min Cook: 25 min Servings: 12
    by Enda Love
    75 recipes
    >
    Real always tastes better. When you read the back of a package and don't understand the ingredients, it's probably not a good sign. Try these wholesome gluten free muffins.

    Ingredients

    • • 2 1/2 cups (625 mL) gluten-free pancake and baking mix
    • • 1/4 tsp. (1 mL) salt
    • • 2 cups (500 mL) fresh blueberries
    • • 1/2 cup (125 mL) Becel Buttery Taste margarine
    • • 1 1/2 cups (375 mL) firmly packed light brown sugar
    • • 2 large eggs
    • • 1 cup (250 mL) low-fat buttermilk
    • • 1 tsp. (5 mL) vanilla extract
    • • 1 tsp. (5 mL) finely grated lemon peel

    Directions

    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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