Last night I struck gold..seriously..by accident of course. Here’s how it started: I really enjoy the convenience of Betty Crocker’s Gluten Free boxed cake mixes (both chocolate & yellow). I’ve been experimenting with them lately, making such gems as dark chocolate peanut butter cupcakes, banana cupcakes, and the latest…blueberry muffins.
The inspiration came to me when my wonderful mother-in-law brought me this adorable little carton of giant blueberries and the light bulb went on. So I dove in, of course unsure of the outcome and whoa! am I glad I did it. I didn’t write down what I added of course because I am beginning to get more comfortable with gluten free baking, so much so that I am just able to throw things together and usually (I use that term very loosely) it turns out ok. Well these muffins turned out incredible and this recipe is a guestimate, but should turn out just fine and delicious..so enjoy! Note: I like to split the box mix in half because usually if I make the entire box a lot of it gets thrown out, so for economical purposes, I measure the contents of the box, split it in half, and bag the rest for another use later in the week.
Bird’s Beautiful Blueberry GFCF Muffins
- 1/2 box Betty Crocker Gluten Free yellow cake mix
- 1/2 cup almond flour
- 1 Tb cornstarch
- 1/8 cup flax meal
- 1/4 cup brown sugar
- 3/4 cup fresh blueberries
- 1/4 cup GFCF butter (I use earth balance) melted
- 2 Tb oil
- 1/8 cup agave nectar
- 2 tsp pure GF vanilla extract
- 2 eggs
- 1/2 cup almond milk (or rice, soy, whatever you like!)
Combine dry ingredients in one bowl, wet in the other (saving the blueberries for last of course). Then combine both, without overmixing, then slowly fold in blueberries. I like to use an icecream scoop filled about 3/4 of the way to fill muffin cups. Bake as the directions say on the box of cake mix. Cool and enjoy! mmmmm ;-D