Our white cake mix seriously amazes me. It’s so incredibly versatile, I feel like I’m going to come up with 101 recipes for it. Maybe that will be the title of my next book: ) Actually I owe the muffin idea to my brother Jon. He took our cranberry orange cake recipe, subbed blueberries for the cranberries, and turned it into muffins. He also said they were the best muffins he had ever had. All I can say is wow! That’s huge coming from my brother, who is a chef in San Francisco.
I tried a slightly different variation. I absolutely adore them. Here’s what I did:
1 package Julie’s Original GF White Cake Mix
1/3 cup canola, safflower or melted coconut oil
1 1/2 cups of non-dairy milk (I used plain soymilk)
2 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1 to 1 1/2 cups fresh or frozen blueberries (don’t thaw if frozen)
In a large bowl, mix everything together except the blueberries. Gently stir in the blueberries. Scoop into lined or greased muffin tins, filling about 3/4 full. I got about 16 standard size muffins out of one bag of white cake mix. Bake about 35 to 45 minutes, or until golden and the muffins are baked all the way through. A tester inserted into the center should come out clean of cake, although it will have blueberry on it: )
Let cool 5 to 10 minutes, before carefully removing them to a rack to cool completely. Enjoy!