Blueberry Muffins (Gluten Free)

Blueberry Muffins (Gluten Free)


BakeMark Products Used

Brand Product or Type SKU Link
Lady Ellen Gluten Free WG AP Flour 73200
BakeSense Salad Oil 17067
BakeSense Baking Powder 17211
BakeSense Baking Soda 09186
Westco Van Bourbon 12060



Mix together the following ingredients on low speed or until well blended:

  • 5 LB Lady Ellen Gluten Free All Purpose Flour
  • 2 ¼ oz. BakeSense Baking Powder
  • 1 LB 7 oz. granulated sugar
  • ¾ oz. BakeSense Baking Soda

Whisk together the following ingredients until blended:

  • 2 LB 5 oz. milk (liquid)
  • 1 LB 7 oz. BakeSense Salad Oil
  • 1 LB 9 oz. whole eggs
  • 2 oz. Westco Vanilla Bourbon Concentrate

Add the dry mixture to the liquid ingredients and mix for 1 minute on low. Fold 2 LB fresh blueberries into the mix.


Deposit batter into muffins or cupcakes pans lined with paper cups. Sprinkle granulated sugar on top of batter, if desired.


Bake at 325°F in a convection oven for approx. 12-15 minutes. Let muffins cool for 15-20 minutes before removing from pans.