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Gluten Free Blueberry Buttermilk Muffins

Robyn Murrey


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


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20 Min
25 Min


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

How to Make Gluten Free Blueberry Buttermilk Muffins


  • 1Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
  • 2Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
  • 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.
  • 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.
  • 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.
  • 6Nutrition information and more recipe ideas can be found at

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About Gluten Free Blueberry Buttermilk Muffins

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids

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