Gluten Free Muffin Baking Mix - Blueberry Muffin
A classic blueberry muffin using our Vintage Baked Modern gluten free muffin baking mix. We provide you, the home baker, with easy to follow directions with a variety of ingredient substitutions for what you may have on hand. Our gluten free baking mix yields a light, tender texture unlike other conventional gluten free baked goods. So bake up a batch of this classic recipe for your next brunch.
Gluten Free Muffin Baking Mix
½ c. butter (room temp) or oil
2/3 c. buttermilk, sour cream, or cream
1 ½ tsp. vanilla
1 c. blueberries (tossed in a bit of the gf baking mix)
1 T. lemon zest
2 T. lemon juice
Pre-heat oven to 350 degrees. Lightly spray the top of the muffin pan and then add muffin liners.
Place bag of muffin mix in bowl or mixer with paddle attachement.
Add in additional ingredients
Cover and let batter rest 5-15 minutes.
Scoop batter into muffin liners ¾ full.
Bake at 350 degrees for 20-25 minutes.
- You can use room temp butter or oil, or a combination of both. I recommend using canola oil or extra light virgin olive oil since they will provide neutral flavor to the muffin.
- I prefer to use buttermilk as it yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add milk up to make it 1 c.
- You can use fresh or frozen berries. Be sure to take out a bit of the baking mix, set aside and toss berries in before adding to the batter. This prevents berries from sinking to the bottom and also from turning your batter blue.
- Be sure to letter the batter rest. Hydrating the gluten free flour is an important step in gluten free baking to help eliminate grittiness. You can even make the batter ahead of time and place in the fridge and scoop batter when needed.