When it comes to pastries, its hard to find a more certified classic than the blueberry muffin. When making a gluten free option, we made sure it was the same moist, incredible tasting treat were all used to. Krusteaz Gluten Free Blueberry Muffins are the top of the muffin game and so easy to make. Simply add milk, butter and eggs to the mix and have mouth watering blueberry muffins after baking for about 20 minutes. Krusteaz Gluten Free Blueberry Muffin Mix comes in a 15.7-ounce boxand has no artificial flavors and no artificial colors. Directions You will need: 1/4 cup water; 1/3 cup vegetable oil; 3 eggs. 1. Heat oven to 400 degrees F. Lightly grease pan or line muffin pan with paper baking cups. Drain and rinse blueberries in cold water; set aside. 2. Stir together water, oil, eggs and muffin mix until moistened. Gently fold drained blueberries into batter. Fill muffin cups 2/3 full. 3. Bake as directed below or until light golden brown around edges. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container. To make 12 standard muffins, bake 14-16 minutes at 400 degrees F. To make 24 mini muffins, bake 11-13 minutes at 400 degrees F. High Altitude (over 5,000 feet): prepare as directed, adding 2 tablespoons cornstarch and an additional 1 tablespoon water.