Entire bag of Glutino® Gluten Free Pantry™ Muffin mix
6 tbsp softened butter*
( I substituted non-dairy butter spread)
2 eggs, lightly beaten*
1/2 tsp gluten-free vanilla
1 cup milk*
(I substitute non-dairy cashew milk)
1 cup Fresh Blueberries
Topping : Sprinkle of Casting Sugar
( Powder sugar & Lemon juice)
Preheat oven to 350F. Line muffin tins with muffin papers. Beat together butter, eggs, and vanilla. Stir in mix and milk. Fold in blueberries(dusted with GF flour).
Spoon batter into muffin cups and bake 16 minutes or until cake tester comes out clean. Turn onto rack. Cool completely. Makes 12-15 muffins.
Product & Review
worked perfect for these
Blueberry Muffins !!!