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Gluten Free Blueberry Corn Muffins

  • 18servings
  • 30minutes
  • 170calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix

  2. 1/2 cup yellow cornmeal

  3. 3/4 cup water

  4. 1/2 cup butter, melted

  5. 2 teaspoons gluten-free vanilla

  6. 3 eggs, beaten

  7. 2 teaspoons grated orange peel

  8. 1 1/2 cups fresh or frozen (do not thaw) blueberries

  9. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.

  2. In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups; sprinkle with sugar.

  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

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