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Test Kitchen: Brandless Gluten Free Blueberry Muffins

Test Kitchen: Brandless Gluten Free Blueberry Muffins

Blueberry muffins get kicked up a notch with my favorite add-ins to a gluten free mix from new brand, Brandless.

Perfect for breakfast, mid morning snack, or with a scoop of french vanilla ice cream for dessert, a good blueberry muffin isn’t just a muffin – it’s the perfect versatile snack.

Iget really excited every time I see a new gluten free mix on the market – I love all of the awareness there is now about food sensitivities and allergies, especially in new brands. I came across a new online shop a few weeks ago called Brandless (this is not a sponsored affiliated post in any way) and surprise, they carry their own line of gluten free mixes! For just $3, I couldn’t pass up the chance to test out this Brandless gluten free blueberry muffin mix.

I’m not one to take things as they are, and that applies especially to store-bought mixes! Nothing pairs well with blueberry like lemon and poppy seeds so I decided to give this a try. Don’t get me wrong, homemade gluten free muffins are great too, but I have yet to perfect a recipe that doesn’t come out a tad too dry. So for now, I’m sticking with my mixes.

For just $3, I couldn’t pass up the chance to test out this Brandless gluten free blueberry muffin mix!

Overall, I give this mix two thumbs up! It’s affordable, easy to make and quite delicious. Doesn’t beat homemade muffins but Brandless is a surprisingly good source of GF mixes!

Test Kitchen: Brandless Gluten Free Blueberry Muffins

Brandless Blueberry Lemon Poppyseed Muffins

  • Servings: 16 muffins
  • Difficulty: super easy
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Ingredients

  • 1 package of Brandless GF blueberry muffin mix
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • Zest of one lemon
  • 2 tablespoons poppy seeds

Directions

  1. Preheat oven to 375 degrees fahrenheit. Line two muffin tins with 16 liners.
  2. Whisk together wet ingredients: milk, canola oil and eggs, until well blended.
  3. Add in mix, lemon zest, poppy seeds, and mix just until smooth.
  4. Fill muffin liners 3/4 way and bake for about 18-20 minutes.
The box says their recipe cooks for 20-22 minutes and makes about 12, but I found that mine cooked in less time and made more!

 

Test Kitchen: Brandless Gluten Free Blueberry Muffins

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