Gluten-Free Blueberry Almond Muffins

I am not one to pass up free food.  My favorite grocery store, Wegmans sent me a coupon to try their gluten-free vanilla cake mix – so I took a box home.  If I did not have access to Wegmans brand I would substitute the Betty Crocker gluten-free version of vanilla cake mix.  The addition of almond flour breaks up the tender crumb and gives it more texture.  As with many gluten-free mixes they are just the dry ingredients – so they are a big timesaver but still have a great home-baked taste.  The raw sugar sprinkled on top gives a nice crunch.  It took minutes to prepare and get into the oven and a very nice treat with my morning cup of coffee.

1 14 oz box of Wegmans Gluten Free Vanilla Cake Mix

4 Tbsp softened Butter

1 large Egg

2/3 cup Milk

1/2 cup Almond Flour

1/2 tsp Almond Extract

1 cup Fresh Blueberries, washed and dried well (you may not use them all)

1-2 Tbsp Bajan Sugar – similar to  “Sugar in the Raw”

• Pre heat the oven to 350 degrees
• Line a muffin tin with 12 liners
• Cream butter and 1/2 cup of the cake mix in a standing mixer on medium-high speed for about 2 minutes
• Add remaining cake mix, the egg, milk, almond flour and almond extract and beat for about 30 seconds or until it is just combined
• Divide the batter evenly among the muffin cups
• Divide the blueberries as well, pushing them into the batter slightly (don’t over load the muffins, the batter will have a hard time holding together with too many blueberries – I used about eight berries per muffin)
• Sprinkle a few pinches of the sugar on top of each muffin
• Bake for about 25 minutes or until the tops are lightly golden and a toothpick comes out mostly clean  
• Let cool on a wire rack before serving