Gluten Free Blueberry Muffins Recipe NZ

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

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

Gluten Free Blueberry Muffins

Topping:

Products used in this recipe

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