Gluten-free Blueberry Muffins

To celebrate Summer and all things berry, here is my recipe for gluten-free blueberry muffins. You can mix this up by using blackberries instead of blueberries if you like. This recipe will give you about 12 muffins depending on the size of your muffin cups.

  • 1/2 cup sugar
  • 2 cups gluten-free flour
  • 1/2 tsp salt
  • 2 tsp gluten-free baking powder
  • 1 tsp xanthan gum
  • 1 punnet (1 cup) fresh blueberries
  • 1 1/4 cups milk
  • 1 egg
  • 1/4 cup light oil
  • Preheat oven to 180 C
  • Grease and lightly flour a 6 cup muffin tray
  • Lightly beat the egg and combine with the rest of the wet ingredients
  • Mix all the dry ingredients together, apart from the berries
  • Mix together the wet and dry ingredients. Don’t overmix, just stir enough to combine everything properly.
  • Add the berries and stir through
  • Spoon the mixture into the muffin cups. I find the best way to do this is with an ice cream scoop. It makes a nice smooth top on the muffins.
  • Bake for about 15 minutes, until brown on top and firm to the touch. Don’t over-bake or they will be dry.

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