Gluten Free Krusteaz Blueberry Muffins
Remember the delicious blueberry muffins your mom made when you were growing up; with the little can of blueberries? Me too! Thank you Krusteaz for bringing us these Gluten Free Krusteaz Blueberry Muffins!
Blueberry muffins are a treat to accompany any breakfast; especially with your family! They put a smile on any kids’ face and taste great too!
They fill the house with the wonderful smell of sweet blueberries when they are baking.
Get yours by clicking here and make them for your family!
The directions are shown below:
Gluten Free Krusteaz Blueberry Muffins
Notes
High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water.
*Recipe from Krusteaz; visit their website for more information:
https://www.krusteaz.com/products/muffins-crumb-cakes-gluten-free-mixes/gluten-free-blueberry-muffin-mix
Ingredients
- 1 box Krusteaz Gluten Free Blueberry Muffin mix
- 1/4 cup water
- 1/3 cup vegetable oil
- 3 eggs
Instructions
- Preheat oven to 400°F.
- Lightly grease pan or line muffin pan with paper baking cups.
- Drain and rinse blueberries in cold water; set aside.
- Stir together water, oil, eggs and muffin mix until moistened.
- Gently fold drained blueberries into batter.
- Fill muffin cups 2/3 full with batter.
- Bake 12 standard muffins at 400 degrees F for 11 - 13 minutes as directed or until light golden brown around edges. (for 24 mini muffins; bake for 14 - 16 minutes)
- Cool 5 minutes; gently loosen and remove from pan.
- Store cooled muffins in tightly covered container.
