More Great Recipes: Pancake

Gluten Free Blueberry Buttermilk Muffins

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Member since 2015
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Serves 12 | Prep Time 20 | Cook Time 25

Why I Love This Recipe

Light, fluffy, fresh and good for you- these muffins are perfect to way up to in the morning and keep you going for the rest of the day.

Ingredients You'll Need

• 2 1/2 cups (625 mL) gluten-free pancake and baking mix

• 1/4 tsp. (1 mL) salt

• 2 cups (500 mL) fresh blueberries

• 1/2 cup (125 mL) Becel Buttery Taste margarine

• 1 1/2 cups (375 mL) firmly packed light brown sugar

• 2 large eggs

• 1 cup (250 mL) low-fat buttermilk

• 1 tsp. (5 mL) vanilla extract

• 1 tsp. (5 mL) finely grated lemon peel


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.

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