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Gluten-Free Blueberry Corn Muffins
Gluten-Free Blueberry Corn Muffins
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Prep Time:
10 minutes
Total Time:
30 minutes
Make irresistible, moist muffins using Betty Crocker® Gluten Free yellow cake mix and cornmeal.
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
Instructions:
  • Preheat the oven to 375°F and line 18 regular-size muffin cups with paper baking cups.
  • Combine the cake mix, cornmeal, water, butter, vanilla, eggs, and orange peel in a large bowl until just moistened. Carefully fold in the blueberries. Spoon the batter into muffin cups and sprinkle with sugar.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove from pan right away and serve warm or cool.

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