Gluten Free Blueberry Buttermilk Muffins

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   Step 1: Preheat oven to 375 F (190 C). Line 12-cup muffin tin with paper liners; set aside.

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   Step 2: Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.

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   Step 3: Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.

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   Step 4: Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.