A friend gave me this recipe and it’s delicious. Hope you enjoy it.
Gluten-free Blueberry Corn Muffins
1 Box (15oz) Betty Crocker Gluten-Free yellow cake mix
½ c yellow cornmeal
¾ c water
½ c butter melted
2 tsp pure vanilla
3 eggs, beaten
2 tsp grated orange peel
1 ½ c fresh blueberries
1 tbsp sugar
Heat oven to 375 F. Place paper baking cups on each o f18 regular-size muffin cups.
In large bowl, mix cake mix, cornmeal, water, butter, vanilla, eggs and orange peel just until dry ingredients are moistened. Gently stir in blueberries. Spoon evenly into muffin cups, sprinkle with sugar.
Bake 15-20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm or cool.