Gluten Free Blueberry Muffin

Primary Prep, Ingredients & Nutritional Info

Start with: 1/4 cup water, 1/3 cup vegetable oil, 3 eggs

Just three easy steps

// 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.
// Stir together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full.
// 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

Nutrition

Nutrition Facts

Serving Size: 1/4 cup mix (33g) and 1 tsp blueberries (4g) (amount for one muffin)

Servings Per Container: about 12

Amount Per Serving		Mix	As Prepared*
Calories		130	200
Calories from Fat		15	80
			% Daily Value***
Total Far	1.5g**	2%	14%
Saturated Fat	0.5g	3%	10%
Trans Fat	0g
Cholesterol	0mg	0%	15%
Sodium	260mg	11%	12%
Total Carbohydrate	28g	9%	9%
Dietary Fiber	2g	8%	8%
Sugars	15g
Protein	1g
Vitamin A		0%	0%
Vitamin C		0%	0%
Calcium		2%	2%
Iron		2%	4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

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.

Stir things up with our favorite mix-ins & recipes.

Blueberry Frosted Cookies
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Prep 15 min Total Time 35 min Servings 12 large cookies

Ingredients

Cookies:
1 package Krusteaz Gluten Free Blueberry Muffin Mix
1/2 cup (1 stick) unsalted butter, softened
1 egg
2 tablespoons lemon zest
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Frosting:
1/2 cup (4 oz) cream cheese, room temperature
1 1/4 cups powdered sugar
1 tablespoon milk
1 can blueberries (enclosed), drained and rinsed
1. //Preheat oven to 350°F.
2. //For Cookies: In medium bowl, stir together Krusteaz Gluten Free Blueberry Muffin Mix, butter, egg and lemon zest until well blended. Scoop 2 rounded tablespoons dough and place 2 inches apart onto lightly greased cookie sheet. Press down slightly.
3. //Bake 9-11 minutes or until golden brown around edges.
4. //For Frosting: In medium bowl, blend cream cheese, powdered sugar and milk with hand mixer until fluffy; gently stir in blueberries. Frost cool cookies. Store in airtight container.
Blueberry White Streusel Coffee Cake
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Prep 15 min Total Time 1 hr Servings 12

Ingredients

Coffee Cake:
1 package Krusteaz Gluten Free Blueberry Muffin Mix
1/2 cup water
1/3 cup oil
3 eggs
1 can blueberries, drained and rinsed (enclosed)
1/2 cup fresh blueberries
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Topping:
3/4 cup white sugar
3/4 cup Krusteaz Gluten Free All Purpose Flour
3/4 cup butter, softened
1 teaspoon vanilla
1. //Preheat oven to 350°F. Lightly grease 13x9x2-inch baking dish.
2. //For Coffee Cake: In medium bowl, blend together Krusteaz Gluten Free Blueberry Muffin Mix, water, oil, and eggs. Fold in blueberries. Spoon batter into prepared dish.
3. //For Topping: In small bowl, mix together sugar and Krusteaz Gluten Free All Purpose Flour. Cut in butter and vanilla with fork or pastry blender until mixture resembles size of small peas. Sprinkle topping over batter.
4. //Bake 35-40 minutes or until tooth pick inserted in center comes out clean.
Coconut & Blueberry Crunch Almond Muffins
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Prep 20 min Total Time 35-40 min Servings 12

Ingredients

For Muffins:
1 package Krusteaz Gluten Free Blueberry Muffin Mix
1/4 cup water
1/3 cup vegetable oil
3 eggs
1/2 cup chopped almonds
For Blueberry Crunch Topping:
1 cup shredded coconut
½ cup almond flour
2 Tbsp butter, softened
1 can blueberries (enclosed), drained and rinsed
1. //Heat oven to 400°F. Lightly grease muffin pan or line with paper baking cups.
2. //Stir together muffin ingredients until blended. Fill muffin cups 2/3 full; set aside.
3. //Topping: Stir together coconut, almond flour and butter until crumbly. Gently stir in blueberries. Sprinkle topping over batter.
4. //Bake 17-18 minutes.
Gluten Free Breakfast Berry Cobbler
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Prep 15 min Total Time 1 hr 15 min Servings 12

Ingredients

1 package Krusteaz Gluten Free Blueberry Muffin Mix
1 can blueberries (enclosed), drained and rinsed
5 cups mixed berries, frozen or fresh
1 cup butter, melted
1 cup gluten free oatmeal
1 cup sliced almonds
1. //Preheat oven to 350°F. Lightly grease 13x9x2-inch pan.
2. //Place drained blueberries and mixed berries into prepared pan. In medium bowl, stir together Krusteaz Gluten Free Blueberry Muffin Mix, oatmeal and almonds. Sprinkle oatmeal mixture over fruit; pour melted butter evenly over the top.
3. //Bake 55-60 minutes or until golden brown. Serve warm with vanilla yogurt, if desired.
Morning Yogurt Cakes
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Prep 15 min Total Time 1 hr Servings 6

Ingredients

Cake:
1 package Krusteaz Gluten Free Blueberry Muffin Mix
1/4 cup water
1/3 cup sour cream or vanilla yogurt
3 eggs
1 can blueberries (enclosed), drained and rinsed
2 tablespoons finely grated lemon zest
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Glaze:
1 cup sour cream or vanilla yogurt
1/3 cup powdered sugar
2 tablespoons finely grated lemon zest
1. //Preheat oven to 350°F. Thoroughly grease a 6-section mini fluted tube pan.
2. //For Cake: In medium bowl, combine Krusteaz Gluten Free Blueberry Muffin Mix, water, sour cream or yogurt, and eggs; stir until well blended. Fold in blueberries and lemon zest. Divide batter evenly into each section of prepared pan.
3. //Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean. Let cakes cool 10 minutes before removing from pan. Cool cakes thoroughly.
4. //For Glaze: Place all glaze ingredients in small bowl. Whisk until smooth. Spoon glaze over cooled cakes.