A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Gluten-Free Blueberry Muffins made with baking mix

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Frank Tegethoff

Gluten-Free Blueberry Muffins made with baking mix Recipe

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.

At a glance

8 muffins.
Nutrition information


Choose your measure:


  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.
  9. 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.