Whip up a delicious batch of gluten free blueberry muffins packed with juicy berries. Perfect for kids lunches or a quick snack at home.

This mix is not just free from gluten, it’s also free from nuts and soy and is manufactured in a facility that is strictly free from these allergens.

Morning Tea can be a tricky time of day. Make it simple with Well & Good’s Gluten Free Muffin Mix.

With this product, you can create a huge range of baked goods including orange poppy seed cake, tea cake, waffles, and, of course, muffins.

Product of Australia.

Out of stock


Ingredient: Gluten free flour mix (potato starch, rice flour, sorghum flour, tapioca starch), sugar, maltodextrin, thickeners (1412, 415, 464), raising agents (non aluminium) (500, 450, 341), iodised salt, natural vanilla flavour, colour (turmeric).

Gluten Free Blueberry Muffins recipe

  • 1 packet (400g) Well and Good Muffin Mix.
  • 2 Eggs
  • 1 cup (250ml) of water
  • 2/3 cup (170ml) of oil
  • 1 punnet of blueberries
  1. Preheat your oven to 195°C (180°C fan forced)
  2. Grease or line 12 cup muffin tray or line with patty pans.
  3. In a large bowl combine Muffin mix with water, oil and eggs, mix well until all ingredients are well combined. Fold blueberries into the batter.
  4. Spoon the mixture into muffin tray and set to bake for 20-25 minutes.
  5. Rest for 5 minutes in tray then cool on a wire rack



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