Gluten-Free Blueberry Muffins made with baking mix

star rating (13) rate this recipe »
gluten free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 muffins.

Recipe photo

These classic blueberry muffins, made with our gluten-free baking mix, are quick and easy when you're in a hurry.

Note: Please read and follow the recipe carefully; it calls for our gluten-free all-purpose baking mix, NOT our gluten-free multi-purpose flour.

Gluten-Free Blueberry Muffins made with baking mix

star rating (13) rate this recipe »
gluten free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 8 muffins.
Published: 06/10/2013

Ingredients

Tips from our bakers

  • For a dairy-free version of these muffins, substitute soy milk, almond milk, or rice milk for the regular milk in the recipe.

Directions

1) Preheat the oven to 350°F. Grease 8 wells of a standard muffin pan, or line with papers.

2) Stir together the dry ingredients in a medium-sized bowl; set aside.

3) Whisk together the melted butter or oil, eggs, milk, and vanilla.

4) Stir the dry mixture into the wet ingredients. Scrape the bottom and sides of the bowl, and continue to mix just until blended - a few lumps will remain.

5) Fold in the berries.

6) Fill the muffin cups almost full. Sprinkle with cinnamon-sugar, if desired.

7) Let the muffins rest for 10 minutes, then bake for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.

8) Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.

Yield: 8 muffins.

Nutrition information

Serving Size: 1 muffin (86g) Servings Per Batch: 8 Amount Per Serving: Calories: 200 Calories from Fat: 70 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 85mg Sodium: 210mg Total Carbohydrate: 32g Dietary Fiber: 2g Sugars: 15g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 03/14/2015
  • Allyson from Hewitt, Texas
  • Baked these this morning. I used rasberries instead of blueberries. They were wonderful. I've gotten used to gluten free things being kind of grainy but these were just exactly like gluten filled muffins. They tasted great and were easy to make, what more can you ask for?
  • star rating 02/16/2015
  • Heather from Austin, TX
  • I just added 1/2 of a lemon zest and 1.5 extra TBS milk to ensure they'd be moist and baked at 21 minutes. Perfection! I'm never disappointed by King Arthur GF Flour or recipes. They are my number one favorite GF brand!!!!
    Thanks Heather, we owe it all to our wonderful customer/bakers who awe and inspire us every day. Happy GF Baking - Irene@KAF
  • star rating 02/16/2015
  • Susan from Buckingham, VA
  • These turned out amazing! I wasn't paying attention to the directions, threw everything in the bowl together (no dry ingredients, being whisked with wet ingredients) threw in some chocolate chips and plopped them in the muffin tin. I did not let them sit for ten minutes either. After all that, I was pretty skeptical but they are AWESOME SAUCE. So dang good. I can only imagine how delectable they would be if I'd followed the directions correctly. Will definitely be making these again. Thank you KA Flour for caring about us Gluten Free peeps. You and Chex make it all okay.
  • star rating 02/06/2015
  • Beth B. from Boston, ma
  • 5 star recipe. Exactly what I wanted. Great texture and Taste. Even my non gluten free friends didn't realize they were gluten free. Great recipe
  • star rating 02/06/2015
  • Beth B. from Boston, ma
  • 5 star recipe. Exactly what I wanted. Great texture and Taste. Even my non gluten free friends didn't realize they were gluten free. Great recipe
  • star rating 01/03/2015
  • Dee Mattern from West Fenwick Island, DE
  • I doubled the recipe. Used 1 1/4 c of vanilla almond milk in place of milk, 1/2 c applesauce plus 1tsp of baking powder for the eggs and 3/4 c dark chocolate chips and 3/4 c of chopped pecans. Baked at 350 for 30 mins. Made 12 larger muffins. They were excellent!!! Very moist and delicious. Will definitely make again. Thank you KA flour for making delicious GF recipes within our reach!!
  • star rating 12/06/2014
  • Jenni from Alaska
  • I used vanilla rice milk and oil to make it dairy free and flax eggs instead of eggs. Omitted blueberries and dipped in vegan butter and rolled into cinnamon sugar. I was so nice to have something we all could eat and enjoy, even with multiple food allergies! Yummy! Will definitely make again and excited to have this product to make my life easier and the kids life more normal. Thank you so much!
  • star rating 03/04/2014
  • Maria from new hampshire
  • Really great. I just discovered this baking mix it's absolutely wonderful . I added a strusel topping to them.... so great
  • star rating 02/19/2014
  • Diane from Salem NH
  • Have made this a few times and they are great! I even replaced the butter with applesauce and used about half the sugar. They were so easy and quick to make and both look and taste delicious, Highly recommend them!
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