Recipe: Gluten Free Blueberry Muffins

These aren’t just any muffins, these are pancake muffins! I’ve found that gluten free pancake mix makes the best flour substitute in muffins! What can I say, when you can’t use traditional flour in your recipes, you tend to get creative! Last week I had tons of fresh blueberries to work with so I whipped up a batch of these and it was a great decision. Enjoy!

Ingredients:

  • 3 cups gluten free pancake mix
  • 1 tablespoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 cup of sugar
  • 1/2 cup melted butter
  • 1 cup almond milk
  • 1 ripe banana
  • 2 cups fresh blueberries

Directions:

  1. Preheat oven to 400 degrees. Prepare muffin tin with paper liners.
  2. Mix together dry ingredients in a large bowl (pancake mix, salt, baking powder, baking soda, cinnamon, sugar).
  3. In a medium bowl, whisk eggs, almond milk and butter. Mash the banana and whisk in.
  4. Combine the wet ingredients to the dry but do not over mix, batter should be fluffy.
  5. Fold in blueberries.
  6. Fill muffin tin to the tops, almost over flowing.
  7. Bake 20-25 until tops are golden brown. Makes about 12 muffins.

 

 

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