These classic blueberry muffins, made with our Gluten-Free All-Purpose Biscuit & Baking Mix, are quick and easy when you're in a hurry.
Preheat the oven to 350°F. Grease 8 wells of a standard muffin pan, or line with papers.
Stir together the dry ingredients in a medium-sized bowl; set aside.
Whisk together the melted butter or oil, eggs, milk, and vanilla.
Stir the dry mixture into the wet ingredients. Scrape the bottom and sides of the bowl, and continue to mix just until blended - a few lumps will remain.
Fold in the berries.
Fill the muffin cups almost full. Sprinkle with cinnamon sugar.
Let the muffins rest for 10 minutes, then bake for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.
Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
