GLUTEN-FREE BLUEBERRY CORN MUFFINS

Gluten-Free Blueberry Corn Muffins image

Betty Crocker® Gluten Free yellow cake mix and cornmeal bake up into melt-in-your-mouth muffins.

Provided by Betty Crocker Kitchens

Time 30m

Yield 18

Number Of 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

Steps:

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

Nutrition Facts : Calories 170, Carbohydrate 27 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 170 mg, Sugar 12 g, TransFat 0 g