1/2 C Earth Balance butter, softened
2 tsp. gluten free vanilla
1/3 C sherry cooking wine (on the vinegar or condiment aisle)
3 Tbsp water
2. Set out the butter and bring to room temperature.
3. In a large mixing bowl, pour in the yellow cake mix, eggs, vanilla, water, and sherry.
8. In a small bowl, mix the blueberries with the flour. Then, fold into the batter.
9. Line a muffin tin with baking cups (or spray with gluten and dairy cooking spray) and fill each one with batter.
10. Bake 18-23 minutes.