Step-by-Step: Blueberry Muffins

Blueberry Muffin Mix

Whole Recipe

Makes: 1 dozen Blueberry Muffins

1 pkg Emma’s Gluten Free Blueberry Muffin Mix

12 T (1 1/2 sticks) Unsalted butter (or coconut oil) cold, cut into small chunks

1 C  Milk

2 eggs, lightly beaten

1-1/2 tsp Lemon zest

1 C  Blueberries

 Preheat oven to 425_° F.

Pour Emma’s Gluten Free Blueberry Muffin Mix into a medium bowl and mix until combined. Cut the butter into the flour until it is in pea-sized chunks. Add milk, eggs, and lemon zest and stir until combined. Stir in blueberries.

Fill lightly greased muffin tins three-quarters full with batter. Turn oven down to 375_° F. Bake muffins for 20-25 minutes or until golden brown. 

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Product: Blueberry Muffin Mix

Blueberry Muffin Mix

Made from White rice flour, tapioca starch, sorghum flour, organic sugar, baking powder, xanthan gum, and salt.

All you need to add is blueberries, butter (or coconut oil), milk, eggs, and lemon zest!

Makes 1-1.5 dozen muffins.

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