These Gluten Free Blueberry Muffins are so light and fluffy they make the perfect breakfast or midday treat whether you follow a gluten free diet or not.
Blueberry muffins have been one of my favourite muffins for years. The blueberries add a lovely sweetness to the deliciously soft and fluffy muffins. When my Coeliac friend Zoe came to stay, I had the perfect excuse to try out some Gluten Free Blueberry Muffins.
When I make any gluten free recipe, I always like Zoe to taste it and give her opinion. She has far more experience with gluten free food than I will ever have, so I really value her option. When she gives me the thumbs up, I know a recipe must be good because she has unfortunately had a few less then great bakes!
The Gluten Free Blueberry Muffins didn’t just have to be suitable for people on a gluten free diet; they had to be tasty enough for everyone. Just because recipes are gluten free, they shouldn’t taste like they are lacking something.
As with other gluten free bakes, these Gluten Free Blueberry Muffins tend to become drier more quickly than those using standard flour. Therefore I would recommend either eating all of the muffins in a couple of days (go on, try it!) or freezing some on the day you baked them. Muffins freeze really well and it means you then have tasty muffins at your fingertips.
Gluten Free Blueberry Muffins
Ingredients
- 340 g gluten free plain flour
- ½ tsp xanthan gum
- 3 tsp baking powder
- 160 g caster sugar
- 150 g blueberries frozen or fresh
- 320 g non fat plain yogurt
- 60 ml sunflower oil
- 1 egg
Top with a couple of extra blueberries on each muffin
Instructions
-
Preheat the oven to 180°C (fan assisted or 200°C non fan) and line a muffin tin with paper liners
-
Add the flour, xanthan gum, baking powder and caster sugar to a large bowl and mix before adding the blueberries. Gently mix the blueberries with the rest of the ingredients
-
In a jug, whisk together the yogurt, vegetable oil and egg
-
Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix
-
Divide the mix between the 12 muffin cases and bake in the oven for 15 - 20 minutes. Test the muffins after 15 minutes by inserting a cocktail stick, if it doesn't come out clean, put them back in for a few minutes
Pin for later
Linking to
