Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Gluten Free Blueberry Buttermilk Muffins

  • Cooking time25 min
  • Prep time20 min
  • Makes 12 muffins
recipe image Muffins aux bleuets et babeurre sans gluten


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

Nutrition facts

Calories from Fat80.00
Total Fat9.00 g
Saturated Fat1.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.600 g
Monounsaturated Fat4.200 g
Cholesterol35 mg
Sodium390 mg
Total Carbs62.00 g
Dietary Fiber1.0 g
Sugars31.00 g
Protein4.00 g
Calcium15 %
Iron4.00 %
Omega-30.60 g
Omega-62.10 g
Vitamin C4.0 %
Vitamin A10.0 %


  1. Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
  2. Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
  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.
  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.
*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