Gluten Free Blueberry Muffins
Soft, fluffy and bursting with juicy blueberries, these gluten free blueberry muffins are an easy everyday bake. Made with a gf flour blend, their soft texture and crispy tops will make them a new favourite in no time.
Ingredients
- 2 cups 280g gluten-free plain flour blend
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- ¾ cup 165g caster sugar
- 2 large eggs
- ½ cup 125ml vegetable oil
- ¾ cup 185ml milk
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- 1½ cups about 220g fresh or frozen blueberries
Instructions
- Preheat oven to 180°C conventional / 160°C fan-forced. Line a 12-hole muffin tray with paper cases.
- In a large bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda, salt and sugar.
- In a separate bowl, whisk the eggs, oil, milk, vanilla and lemon juice until combined.
- Pour the wet mixture into the dry ingredients. Gently fold until just combined. Avoid overmixing.
- Fold through the blueberries, reserving a handful for the tops.
- Divide the batter evenly between the 12 muffin cases. Add the remaining blueberries on top.
- Bake for 20–25 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Leave in the tray for 5 minutes before transferring to a wire rack to cool.
Notes
If your blend doesn't contain xanthan gum, add ½ teaspoon xanthan gum to help give the muffins a softer, less crumbly texture.