Hi Marti, if you're making a recipe that's designed to be gluten-free, you'll want to use the Gluten-Free All-Purpose Flour and whatever amount of xanthan gum the recipe is calling for. If you're taking a regular recipe and converting it to be gluten-free, then you'll be using the Gluten-Free Measure for Measure Flour. So for a blueberry bread, you can take a regular blueberry bread (or muffin, this case, since we don't have a bread recipe) and simply swap out the flour. The bake time will be longer than the muffins, closer to an hour until the interior reaches 210°F on a digital thermometer. 

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