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
Ingredients
- 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
- 1/2 cup yellow cornmeal
- 3/4 cup water
- 1/2 cup butter, melted
- 2 teaspoons gluten-free vanilla
- 3 eggs, beaten
- 2 teaspoons grated orange peel
- 1 1/2 cups fresh or frozen (do not thaw) blueberries
- 1 tablespoon sugar
Instructions
-
Step1Heat oven to 375°F. Place paper baking cups in each of 18 regular-size muffin cups.
-
Step2In 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.
-
Step3Bake 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
2Tips from the Betty Crocker Kitchens
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