adapted from "To Die for Blueberry Muffins"
Gluten-Free Blueberry Muffins
1 1/2 cups Pamela's GF Bread Mix & Flour Blend
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh blueberries
Preheat oven to 400 degrees F (200 degrees C) Grease or line muffin cups
Combine the first four ingredients. Add wet ingredients and mix together until all moistened. Fold in blueberries. Fill muffin cups. (my yeild was 10)
Bake for 15 minutes in pre-heated oven, check doneness (mine were turning golden, yet were mushy in the centers) turn oven down to 375 and bake an additional 5 minutes.