Gluten Free Blueberry Muffin
This moist, melt-in-your-mouth muffin features REAL wild blueberries. The only thing it's missing is the gluten.
Where to BuySTART WITH:
1/4 cup water
1/3 cup vegetable oil
3 eggs
STEP 1
HEAT oven to 400°F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside.
STEP 2
STIR together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full.
STEP 3
BAKE as directed or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water.
| Yield | Temperature | Bake Time |
| 12 Standard Muffins | 400°F | 11-13 minutes |
| 24 Mini Muffins | 400°F | 14-16 minutes |
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The % Daily Value (DV) tells you how much a nutrient is a serving of food contributes to a daily diet.
2,000 calories a day is used for general nutrition advice. Refer to package for the most current ingredient and nutritional information. |
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INGREDIENTS: Sugar, whole grain sorghum flour, whole millet flour, food starch-modified, soybean oil, arabic gum. Less than 2% of: baking soda, sodium aluminum phosphate, monocalcium phosphate, salt, tapioca starch, natural flavors (contains milk derivatives), guar gum, xanthan gum.
BLUEBERRIES: Blueberries, water.
CONTAINS: Milk.
May contain eggs and soy.
Refer to the package for the most current ingredient information.
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