Gluten-free blueberry muffins
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These gluten-free blueberry muffins couldn't be simpler to make. Perfect for weekend snacking or filling lunchboxes during the week, they're a shining example of how gluten-free baking is just as good as regular.
First published in 2020
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Ingredients
Metric
Imperial
- 150g of Freee by Doves Farm Gluten Free Self Raising White Flour
- 1/4 tsp Freee by Doves Farm Gluten Free Baking Powder
- 1/4 tsp bicarbonate of soda
- 2 large eggs
- 50g of caster sugar
- 60ml of whole milk
- 60ml of plain yoghurt
- 3 tbsp of light olive oil
- 1 lemon, zested, or 1 tsp vanilla bean paste, depending on what flavour you like
- 100g of blueberries
SAVE RECIPE
Equipment
- Muffin tin
Method
1
Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 6-hole muffin tin with paper muffin cases
2
In a mixing bowl, combine the flour, baking powder and bicarbonate of soda
3
In a separate mixing bowl, whisk the eggs with the sugar, milk, yoghurt, oil and the lemon zest or vanilla until smooth and creamy
4
Add the blueberries to the flour, then add the wet mixture
5
Quickly and gently combine with a wooden spoon. Don’t over-mix – just ensure there are no big patches of flour
6
Spoon the mixture into the muffin cases. If you want the classic muffin-top bulge, you’ll need to be brave and fill the cases to the top
7
Bake for about 20 minutes until golden and risen
8
Leave to cool a little in the tin, then finish cooling on a wire rack
9
The muffins can be eaten while still warm or you can decorate the cooled muffins with a drizzle of glacé icing. Try mixing about 50g of icing sugar with a teaspoon or 2 of lemon juice if you added lemon zest to the muffins, or use icing sugar and water if you added vanilla. You can also finish the iced muffins with a few flecks of dried lavender
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