Recipe Category: Gluten-Free
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Blueberry Corn Muffins Recipe
Ingredients
Prep Time: 10 Minutes – Start to Finish: 30 Minutes – Makes 18 muffins
- 1 box Betty Crocker Gluten Free yellow cake mix
- ½ cup yellow cornmeal
- ¾ cup water
- ½ cup butter, melted
- 2 teaspoons gluten-free vanilla
- 3 eggs, beaten
- 2 teaspoons grated orange peel
- 1½ cups fresh or frozen (do not thaw) blueberries
- 1 tablespoon sugar
Method
- 1 Heat oven to 375°F
- Place paper baking cup in each of 18 regular-size muffin cups
- 2 In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened
- Gently stir in blueberries
- Divide batter evenly among muffin cups
- Sprinkle with sugar
- 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean
- Immediately remove from pans to cooling racks
- Serve warm or cool
- Muffin: Calories 170; Total Fat 6g Saturated Fat 3 Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
- Tip These not-too-sweet muffins would be awesome with orange butter
- Stir grated orange peel into softened butter and you’ve got it!
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