EWWK: Gluten-Free Blueberry Muffins


1 ¾ cups King Arthur Gluten-Free All-Purpose Baking Mix
¼ cup ground flaxseed (flax meal)
¾ cup sugar
1 teaspoon cinnamon
½ teaspoon baking powder
1/3 cup canola oil
1 teaspoon vanilla
2 eggs
½ cup milk
1 cup blueberries
2 teaspoon coarse sugar (optional garnish)


Preheat the oven to 350 degrees. Spray a non-stick muffin tin with cooking spray.

Stir together the dry ingredients in a medium bowl; set aside. Whisk together the oil, vanilla, eggs and milk.

Stir the dry mixture into the wet ingredients. Mix until just blended. A few lumps are okay. Fold in the blueberries. Fill the muffin cups ¾ of the way full and sprinkle with optional sugar. Bake for 20 minutes or until a cake tester inserted into the center of the muffin comes out clean.

Once out of the oven, allow the muffins to cool in the tin for about 5 minutes.

Yield: 12 Servings (serving size: 1 muffin)
Nutrition Breakdown: Calories 180, Fat 8g, (2g saturated fat), Cholesterol 40mg, Sodium 20mg, Carbohydrate 26g, Fiber 2g, Protein 4g.
Percent Daily Values: 2% Vitamin A, 4% Vitamin C, 2% Calcium, 6% Iron
Diabetes Exchange Values: 1 ½ Starch, 11/2Fat