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Recipes Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

​Moist and delicious!

35 mins
Prep Time
(2)
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Gluten Free Blueberry Muffins

Ingredients

  • 2 cups Edmonds Gluten Free Self Raising Flour
  • ⅓ cup Chelsea caster sugar
  • 1 tsp grated lemon rind
  • 1½ cups (375ml) Meadow Fresh buttermilk
  • 2 eggs
  • 3 Tbsp (60ml) vegetable oil
  • ¾ cup dried, fresh or frozen blueberries


Topping:

  • 2 tsp cinnamon
  • 1 Tbsp Chelsea caster sugar

Method

  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.

Products used in this recipe

EDM GlutenFree FLOUR SRF 750g

Gluten Free Self Raising Flour

Add your review

Sally

Super runny mixture...made into pancakes instead!

Catherine

Straightforward easy recipe
I got 13 light and lofty muffins Smell delicious too They are going to youth camp
I opted to use lemon butter icing so they will appeal to all tastes not just gf