Gluten Free Blueberry Buttermilk Muffins

Gluten Free Blueberry Buttermilk Muffins

5 5
  • Preparation Time

    20 mins

  • Cooking Time

    25 mins

  • Makes

    12 muffins

Ingredients


  • 2 1/2 cups (625 mL) gluten-free pancake and baking mix*
  • 1/4 tsp. (1 mL) salt
  • 2 cups (500 mL) fresh blueberries
  • 1/2 cup (125 mL) Becel® Buttery Taste margarine**
  • 1 1/2 cups (375 mL) firmly packed light brown sugar
  • 2 large eggs
  • 1 cup (250 mL) low-fat buttermilk
  • 1 tsp. (5 mL) vanilla exract
  • 1 tsp. (5 mL) finely grated lemon peel

Preparation

Step 1

Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.

Step 2

Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.

Step 3

Beat Becel® Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.

Step 4

Bake 25 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.

Recipe Tip:

*If using pancake and baking mix or flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and ¼ tsp. (1 mL) baking soda to pancake and baking mixture. **Becel Gold in Quebec


Please see nutrition information for sugar content.

Nutritional Information:

Recipe : Gluten Free Blueberry Buttermilk Muffins
Makes : 12 muffins

1 muffinAmount% Daily Value
Calories:340  
Calories from Fat:80  
Total Fat:9 g 
Saturated Fat:1.5 g 
Trans Fat:0 g 
Polyunsaturated Fat:2.6 g 
Monounsaturated Fat:4.2 g 
Cholesterol:35 mg 
Sodium:390 mg 
Total Carbs:62 g 
Dietary Fiber:1 g 
Sugars:31 g 
Protein:4 g 
Calcium: 15 %
Iron: 4 %
Omega-3:0.6 g 
Omega-6:2.1 g 
Vitamin C: 4 %
Vitamin A: 10 %
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