Blueberry-Corn Muffins (Gluten Free)

Blueberry-Corn Muffins (Gluten Free)

Prep Time:
10 Min
Start to Finish:
30 Min
Servings:
18 Muffins
Print:
8.5 x 11 6 x 4

Ingredients

  • 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
  • 1/2 cup yellow cornmeal
  • 3/4 cup water
  • 1/2 cup butter, melted
  • 2 teaspoons gluten-free vanilla
  • 3 eggs, beaten
  • 2 teaspoons grated orange peel
  • 1 1/2 cups fresh or frozen (do not thaw) blueberries
  • 1 tablespoon sugar

Directions

  1. Heat oven to 375°F. Place paper baking cups 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. Spoon evenly into muffin cups; sprinkle with sugar.
  3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

Additional Directions

Prep Guide and Tips:
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Nutritional Information Per Serving; 1 Muffin:

Calories:
170 
Calories From Fat:
60 
Total Fat:
6g 
Cholesterol:
50mg 
Sodium:
170mg 
Potassium:
30mg 
Protein:
2g 
Vitamin A:
4% 
Vitamin C:
0% 
Calcium:
0% 
Iron:
0%