Gluten Free Blueberry Muffins

​Moist and delicious!

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Prep Time: 35 mins Servings: Makes 9-12
  • 2 cups Edmonds Gluten Free Self Raising Flour

    ⅓ cup caster sugar

    1 tsp grated lemon rind

    1½ cups (375ml) buttermilk

    2 eggs

    3 Tbsp (60ml) vegetable oil

    ¾ cup dried, fresh or frozen blueberries

    TOPPING:

    2 tsp cinnamon

    1 Tbsp caster sugar

  • 1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease a standard 12 hole muffin tin or line with paper cases.

  • 2. Combine the sifted flour and sugar in a large bowl. Add the wet ingredients and then the fruit. Mix very gently. Do not over-mix. Add a little more buttermilk if necessary.

  • 3. Spoon mixture into prepared trays and top with a light dusting of cinnamon and sugar mix. Bake for 20 minutes or until a skewer comes out clean.

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