I won't tell them if you don't...so good they will never they are gluten-free.
Your blueberry muffins will taste so unbelievably good using our simple, gluten-free Muffin & Donut Baking Mix. Each bag is handcrafted with our gluten-free flour blend that yields an unexpectedly light and tender bake.
We make our gluten-free baking mixes versatile, so you can also make quick breads or baked donuts. Recipes and easy-to-follow instructions are included on the bag.
With our Gluten-Free Muffin Mix Its easy to make these Blueberry Muffins:
- Pour bag in mixer
- Add remaining ingredients.
- Beat well. Let batter rest for 5 minutes and beat again.
- Scoop batter into cupcake liners 2/3 full.
- Bake at 350 for 15-18 minutes.
Convert these Gluten-Free Blueberry Muffins to meet your speciality diet needs:
To make VEGAN or DAIRY FREE
- Swap out buttermilk with unsweetened oat, coconut or almond milk
- Swap out butter with canola oil.
- In place of the eggs, add 1 tsp. soda to the batter with 1 T. vinegar on top of it
- Remove any tree nuts from recipe
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Gluten-Free Blueberry Muffin
Gluten Free Muffin & Donut Baking Mix
½ c. butter (room temp) or canola oil
2/3 c. buttermilk, sour cream, or cream
1 c. blueberries (fresh or frozen)
1 T. lemon zest
1 ½ t. cinnamon
- Mixing bowl
- Liquid measuring cup
- Measuring spoons
- Measuring cups
- Large Cookie Scoop
- Muffin Pan and liners (optional)
- Citrus Zester or Microplane
- Preheat oven to 375 degrees. Lightly spray the muffin pan and put in muffin liners.
- Toss blueberries into a little bit of flour and set aside.
- Zest lemon and set aside.
- Place sour cream and buttermilk into a liquid measuring cup.
Pre-heat oven to 350 degrees. Lightly spray the top of the muffin pan and then add muffin liners.
Place mix in bowl & add additional ingredients. Let rest 5 min. to hydrate flour and mix again.
Scoop batter into cupcake liners 3/4 full. Sprinkle with course sugar.
Bake at 350 degrees for 15–17 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.
- 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.