When it comes to pastries, it’s hard to find a more certified classic than the blueberry muffin. When making a gluten free option, we made sure it was the same moist, incredible tasting treat we’re all used to. Krusteaz Gluten Free Blueberry Muffins are the top of the muffin game and so easy to make. Simply add milk, butter and eggs to the mix and have mouth watering blueberry muffins after baking for about 20 minutes. Krusteaz Gluten Free Blueberry Muffin Mix comes in a 15.7-ounce box—and has no artificial flavors and no artificial colors.

• MOIST AND DELICIOUS: There’s nothing like biting into a warm, delicious blueberry muffin, especially if you’ve gone gluten free—because our carefully crafted mix takes the blueberry muffin to a whole new level of fluffy deliciousness.

• EASY TO MAKE: Simply add eggs, milk, and butter into the mix. Oh and don’t forget the included wild blueberries.

• MAKE IT YOUR OWN: Use this mix for all kinds of creations. Add coconut and almonds for a crunchy twist. Try a cobbler or even blueberry frosted cookies.

• INGREDIENTS WE’RE PROUD OF: All of our gluten free mixes are certified by the Gluten-Free Certification Organization.

• WHAT’S INCLUDED: Each order includes one, 15.7-ounce box with a shelf life from production of 365 days. This mix is great for having on hand when you crave it!

Muffin Mix: Sugar, Brown Rice Flour (rice Flour, Stabilized Rice Bran With Germ), Rice Flour, Food Starch-modified, Soybean Oil, Arabic Gum, Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Natural Flavor, Salt, Tapioca Starch, Guar Gum, Xanthan Gum, Citric Acid. Blueberries: Blueberries, Water.

You'll need:

3/4 cup milk (or cashew or almond milk),

3 eggs,

1/2 cup butter, melted (or vegetable or coconut oil).

Tip: For lemon blueberry muffins, add 1 tablespoon grated lemon zest.

1. Heat: Heat oven to 375 degrees F. Line muffin pan with paper baking cups or lightly grease. Drain and rinse blueberries in cold water; set aside.

2. Stir: Stir together milk, eggs, melted butter and muffin mix gently, just until blended. Gently fold drained blueberries into batter. Fill muffin cups 3/4 cull.

3. Bake: Bake as directed below or until light golden brown around edges. Cool 2 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container

Yield: 12 Standard Muffins; Bake Time: 19-21 minutes.

Yield: 24 Mini Muffins; Bake Time: 16-18 minutes.

High altitude (over 5,000 feet): Prepared as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon milk.

Do not eat raw batter.