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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  • 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


  • Muffin tin


Preheat the oven to 200°C/180°C fan/gas mark 6 and line a 6-hole muffin tin with paper muffin cases
In a mixing bowl, combine the flour, baking powder and bicarbonate of soda
In a separate mixing bowl, whisk the eggs with the sugar, milk, yoghurt, oil and the lemon zest or vanilla until smooth and creamy
Add the blueberries to the flour, then add the wet mixture
Quickly and gently combine with a wooden spoon. Don’t over-mix – just ensure there are no big patches of flour
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
Bake for about 20 minutes until golden and risen
Leave to cool a little in the tin, then finish cooling on a wire rack
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
First published in 2020

Howard is a food writer and presenter from Sheffield, who first caught the public’s attention on series four of The Great British Bake Off, going on to win their affection with his quirky style and love of unusual ingredients.

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