Gluten Free Blueberry Buttermilk Muffins

We often think of using margarine instead of butter for spreading, but it's important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter. Try this gluten-free recipe idea

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2 1⁄2 cups  gluten-free pancake and baking mix
• 1⁄4 teaspoon salt
• 2  cups fresh blueberries
• 1⁄2 cup  becel buttery taste margarine
• 1 1⁄2 cups  firmly packed light brown sugar
• 2  large eggs
• 1  cup low-fat buttermilk
• 1  teaspoon vanilla extract
• 1  teaspoon  finely grated lemon peel

Directions

1. Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
2. Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
3. Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
4. Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
5. Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
6. Nutrition information and more recipe ideas can be found at becel.ca.