EWWK: Gluten Free Blueberry Muffin


1 1/3 cups King Arthur Gluten-Free All-Purpose Baking Mix
1/4 cup ground flaxseed (flax meal)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/3 cup canola oil
1 teaspoon vanilla
2 eggs
1/2 cup milk
1 cup blueberries
2 teaspoons coarse sugar (optional as 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 1/2 Starch, 11 1/2 Fat