Gluten Free Blueberry Bars
These gluten free blueberry bars are so delicious, chewy and have a lovely flavor with the added lemon and mint! They are equally great for dessert or a sweet breakfast with coffee. I made these with fresh berries we picked and mint from our garden. Frozen blueberries would work just as well here.
For this recipe we use our Muffin & More mix as the base.
Josie’s Best Muffin and More Mix
Josie’s Best GF Muffin & More Mix is a versatile, gluten-free baking mix designed for those seeking delicious, allergen-friendly treats. Crafted with a blend of high-quality, gluten-free ingredients, this mix offers a convenient and reliable solution for home bakers who want to enjoy fluffy muffins, tender cakes, and more without compromising on taste or texture. Whether you’re making classic blueberry muffins, decadent chocolate chip cookies, or these gluten free blueberry bars, this mix provides a perfect base that can be easily customized with your favorite add-ins and flavors.
One of the standout features of Josie’s Best GF Muffin & More Mix is its simplicity and ease of use. Just add a few common ingredients, mix, and bake to create delightful baked goods that everyone can enjoy. The mix is free from the top eight allergens, making it a safe choice for those with various dietary restrictions. Its light and airy texture, combined with a rich, satisfying flavor, ensures that your baked creations will be a hit with both gluten-free and gluten-tolerant eaters alike.
For Josie, a passionate cook and farm girl at heart, creating this mix was about more than just baking; it was about bringing joy and togetherness to the kitchen table, one delicious bite at a time.
Ingredients
6 Tablespoons butter – dairy free or full dairy (salted) dairy.
zest of 1 small lemon
1 cup Muffin and More Mix
1 tsp baking powder
1/2 tsp salt
1 cup gluten free puffed rice cereal
1/2 cup brown sugar
1/2 white sugar
2 eggs
2 tsp vanilla
1 cup blueberries
1 TBS chopped mint (garnish)
Instructions
Preheat oven to 325
Heat butter on low in a saucepan.
Add the lemon zest to the butter and warm until melted and starting to brown. Set aside and let cool.
In another bowl, mix Muffin & More, baking powder, salt, and rice cereal.
To the slightly cooled butter add sugars, eggs, and vanilla. Mix well.
Pour the butter mixture into the flour mixture and mix until incorporated.
Pour batter into a parchment lined pie pan (or 9×9 baking dish) and press out to fill the pan.
Add the blueberries to the top of the batter evenly.
Bake for 30 mins until the edges have started to brown and the blueberries are starting to burst.
Sprinkle the. mint on top.
Allow to cool before enjoying!
Review Gluten Free Blueberry Bars.