Gluten Free Blueberry Muffins

​Moist and delicious!

35 mins
Prep Time
Gluten Free Blueberry Muffins


  • 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


  • 2 tsp cinnamon
  • 1 Tbsp Chelsea 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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Super runny mixture...made into pancakes instead!


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