Gluten-Free Blueberry Corn Muffins

  • Prep 10 min
  • Total 30 min
  • Servings 18

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • These not-too-sweet muffins would be awesome with orange butter. Stir grated orange peel into softened butter and you've got it!
  • Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
60
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
170mg
7%
Potassium
30mg
1%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
12g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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