Blueberry Corn Muffins Recipe

Recipe Category: Dessert

Blueberry Corn Muffins Recipe


Prep Time: 10 Minutes – Start to Finish: 30 Minutes – Makes 18 muffins

  • 1 box Betty Crocker Gluten Free yellow cake mix
  • ½ cup yellow cornmeal
  • ¾ cup water
  • ½ cup butter, melted
  • 2 teaspoons gluten-free vanilla
  • 3 eggs, beaten
  • 2 teaspoons grated orange peel
  • 1½ cups fresh or frozen (do not thaw) blueberries
  • 1 tablespoon sugar


  1. 1 Heat oven to 375°F
  2. Place paper baking cup in each of 18 regular-size muffin cups
  3. 2 In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened
  4. Gently stir in blueberries
  5. Divide batter evenly among muffin cups
  6. Sprinkle with sugar
  7. 3 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean
  8. Immediately remove from pans to cooling racks
  9. Serve warm or cool
  10. Muffin: Calories 170; Total Fat 6g Saturated Fat 3 Trans Fat 0g); Cholesterol 50mg; Sodium 170mg; Total Carbohydrate 27g (Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 2
  11. Tip These not-too-sweet muffins would be awesome with orange butter
  12. Stir grated orange peel into softened butter and you’ve got it!

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