Gluten Free Blueberry Muffins

This is a basic muffin recipe. Muffins are made using our Precise GF Pancake mix.

Makes 12 muffins.

Preheat oven at 350 degrees. Grease a cupcake tin.


1 bag PGF Pancake Mix

2 cups milk or non-dairy milk substitute

1/4 cup olive oil

1/2 cup blueberries

1 teaspoon vanilla extract

2 eggs or equivalent substitute (2 tablespoon of flaxseed is a great substitute)


In a large bowl whisk together the milk, eggs and oil and vanilla extract. Add pancake mix to mixture using a spatula and stirring just until mixed. The key to great muffins is to not over-mix, a lumpy batter produces a soft muffin.

Precise gluten free muffins

Fill muffin tin with equal amount of batter. Add blueberries to each section. Place in pre-heated oven and bake for 20 to 25 minutes or until golden brown. Remove from muffin tin and place on cooling rack. Serve with maple syrup.

gluten free blueberry muffins

Variations: Add any other fruit after mixing ingredients (cut apples, dry apricots, mashed banana).





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