Gluten Free Blueberry Buttermilk Muffins
From infoforyourlife 8 years ago
- 45 minutes to make
- Serves 12
We often think of using margarine instead of butter for spreading, but it's important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter. Read more Try these gluten free muffins. See less
Ingredients
- • 2 1/2 cups (625 mL) gluten-free pancake and baking mix shopping list
- • 1/4 tsp. (1 mL) salt shopping list
- • 2 cups (500 mL) fresh blueberries shopping list
- • 1/2 cup (125 mL) Becel Buttery Taste margarine shopping list
- • 1 1/2 cups (375 mL) firmly packed light brown sugar shopping list
- • 2 large eggs shopping list
- • 1 cup (250 mL) low-fat buttermilk shopping list
- • 1 tsp. (5 mL) vanilla extract shopping list
- • 1 tsp. (5 mL) finely grated lemon peel shopping list
How to make it
- 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 centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
- Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 tsp. (1 mL) baking soda to pancake and baking mixture.
- Nutrition information and more recipe ideas can be found at becel.ca.
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