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Best gluten free blueberry muffins

Gluten free Bisquick recipes
Best gluten free blueberry muffins I've had.  Combine 2.5 c gf bisquick and .5 c sugar.  Combine 2 eggs, 1 1/3 c milk, 1/4 c veg oil.  Mix both together. If too dry, add more milk a tablespoon at a time to look like thick cake batter.   Fold in pint of fresh blueberries.  Spoon into muffins tins (either greased or with paper cups) and bake at 400 for 15 to 20 minutes, until tops are golden.
Steps
Combine 2.5 c gf bisquick and .5 c sugar. 
Combine 2 eggs, 1 1/3 c milk, 1/4 c veg oil.
Mix both together.
 If too dry, add more milk a tablespoon at a time to look like thick cake batter.
Fold in pint of fresh blueberries. 
Spoon into muffins tins (either greased or with paper cups) and bake at 400 for 15 to 20 minutes, until tops are golden.