Ingredients
1 package 1-2-3 Gluten Free Muffin/Quickbread Mix
½ cup (115g) unsalted butter/unsalted margarine, melted
1 cup (240ml) milk or milk substitute
2 large eggs, room temperature
1¼ cup (125g) blueberries (fresh or frozen and NOT defrosted)
Instructions
Preheat oven to 350F / 180C (160C Fan)
Spray muffin tins or loaf pan with non-stick spray.
Pour Muffin Mix, butter/margarine, milk (milk substitute) and eggs into bowl of mixer with paddle attachment. Mix until fully incorporated. Add blueberries and stir in by hand.
Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking.
Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in centre comes out clean. Please note baking times may vary with different appliances.
Cool in pan for 5 minutes. Invert onto rack. Cool and serve.
Makes 1 loaf or 15 large muffins.
