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Gluten-Free Blueberry Corn Muffins

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By Betty Crocker Kitchens
Updated Jan 23, 2013
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Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.

Gluten-Free Blueberry Corn Muffins

  • Prep Time 10 min
  • Total 30 min
  • Servings 18
  • Ingredients 9
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
  • Step 
    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.
  • Step 
    3
    Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.

Nutrition

170 Calories
6g Total Fat
2g Protein
27g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
170
Calories from Fat
60
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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