Gluten Free Blueberry Muffins
Bake up a batch of Krusteaz Gluten Free Wild Blueberry Muffins for a soft, golden treat that’s bursting with juicy blueberries. Each muffin is sweet and full of flavor. Just mix, bake, and enjoy a gluten-free classic.
PREP
5 mins
TOTAL TIME
25 mins
SERVINGS
12 standard muffins
On iPhone and iPad, keeping the screen on isn't supported yet. You can use Guided Access or turn off Auto-Lock in Settings.
Print
1 package
Krusteaz Gluten Free Wild Blueberry Muffin Mix
¾ cup
Milk (or cashew or almond milk)
3
Eggs
½ cup
Melted butter (or vegetable/coconut oil)
1 can
Wild blueberries (enclosed), drained and rinsed
STEP 1
Heat oven to 375°F. Line muffin pan or grease.
STEP 2
Drain and rinse blueberries; set aside.
STEP 3
Stir together milk, eggs, and butter with muffin mix until blended. Fold in blueberries. Fill muffin cups ¾ full.
STEP 4
Bake 19–21 minutes or until golden brown. Cool before removing.
- Add lemon zest for Lemon Blueberry Muffins.
- 24 mini muffins – 375ºF for 16-18 minutes
- High Altitude: Reduce bake time by 1–2 minutes.
