gluten free blueberry buttermilk muffins
Simple, delicious, all natural flavours in these blueberry muffins make them a great start to your day... or even a perfect mid-day snack
prep time
20 Min
cook time
25 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 1/2 cups gluten-free pancake and baking mix
- 1/4 teaspoon salt
- 2 cups blueberries
- 1/2 cup becel buttery taste margarine
- 1 1/2 cups firmly packed brown sugar
- 2 - eggs
- 1 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
How To Make gluten free blueberry buttermilk muffins
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Step 1Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
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Step 2Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
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Step 3Beat 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.
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Step 4Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
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Step 5Recipe 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.
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Step 6Nutrition information and more recipe ideas can be found at becel.ca.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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