Bob’s Red Mill Gluten Free Blueberry Lemon Muffins

by Joanne on July 18, 2015

Hero’s of the Mill were given something very special this week.  The newest gluten free creation from Bob’s Red Mill Milwaukie, Oregon “Gluten Free Muffin Mix”. A delicate blend of fine rice and sorghum flours with a combination of starches, lightly flavored with vanilla to produce such a light, fluffy mouth watering muffin.  I added 1 cup of frozen blueberries with 2 teaspoons of fresh lemon zest.  These will not last long. Too good!

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This mix brought back the desire to bake to this unmotivated, sad baker. Thanks Bob’s Red Mill!

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Makes 12 standard, light, sweet muffins.

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  • 1 16 oz package Bob’s Red Mill GF Muffin Mix
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1 cup frozen, fresh blueberries
  • 2 tsp zest from large fresh lemon.

Preheat oven to 400 F.  Spray muffin tins with non stick baking spray.

In a large bowl, empty the bag of muffin mix and make a well in the middle.  To the well, add the oil, milk, and eggs.  Mix just until blended. Now gently stir in the blueberries and zest.

Spoon into muffin tins almost to the top of each muffin cup.  Bake for 22 – 24 minutes until lightly browned. Allow to cool before removing from baking tins.

Enjoy warm.

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Brought a smile to many a sad face around here.

 

Bobs Red Mill Gluten Free Blueberry Lemon Muffins
 
Prep time
Cook time
Total time
 
Delicate, light, sweet, and perfectly muffinly satisfying - if there was ever such a word.
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • •1 16 oz package Bob’s Red Mill GF Muffin Mix
  • •1/2 cup vegetable oil
  • •1 cup milk
  • •2 eggs, lightly beaten
  • •1 cup frozen, fresh blueberries
  • •2 tsp zest from large fresh lemon.
Instructions
  1. Preheat oven to 400 F. Spray muffin tins with non stick baking spray.
  2. In a large bowl, empty the bag of muffin mix and make a well in the middle. To the well, add the oil, milk, and eggs. Mix just until blended. Now gently stir in the blueberries and zest.
  3. Spoon into muffin tins almost to the top of each muffin cup. Bake for 22 – 24 minutes until lightly browned. Allow to cool before removing from baking tins.

Joanne

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6 Comments

  • At 2015.07.18 17:55, claudia lamascolo said:

    these look marvelous cant’believe they are a mix but I do love Bob’s products!

    • At 2015.07.19 14:42, Joanne said:

      I trust Bob’s Red Mill products. It’s a company you can count on.

      • At 2015.07.18 20:10, Mary said:

        I just checked and Bob’s Gluten-Free Muffin Mix is not one that my co-op has— though they do have a lot of other Bob’s products and GF flours. Looks good, though, the combo of the rice flour and the sorghum ought to work well. Now you have me wanting to make some GF blueberry muffins for my mom!
        Mary´s last blog post ..Spring Salad with Fava Beans, Asparagus, Chive and Viola FlowersMy Profile

        • At 2015.07.19 14:42, Joanne said:

          These really turned out good. They seemed a little heavier the next day but still quite light overall and still very, very moist.

          • At 2015.07.22 17:03, Peggy said:

            Are you gluten-free now? These muffins look amazing
            Peggy´s last blog post ..Spinach and ricotta piesMy Profile

            • At 2015.07.22 20:37, Joanne said:

              Hi Peggy: No, I don’t have a gluten intolerance but simply enjoy experimenting with different
              ingredients to see if taste and texture can result in a really delicious result. In this case,
              Bob’s Red Mill GF muffins are equally as good as regular blueberry lemon muffins.

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