Gluten Free Blueberry Muffins

​Moist and delicious!

35 mins
Prep Time
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.