Blueberry Muffins

Really simple and speedy to make, you can have a batch of these gluten-free muffins in the oven in just 5 minutes and you don't even need a mixer.


I love eating muffins and until I went gluten-free I often indulged in the supermarket blueberry muffins. One day I had some blueberries in the fridge and wanted to do some baking so I decided to make some gluten-free blueberry muffins. After a few attempts and a little tweaking here and there, my blueberry muffin recipe was complete. I love the fact these are so simple to make. As the recipe uses oil and not butter there is no laborious creaming. You just put the dry ingredients into a bowl, add the wet ingredients and gently mix. Then add the fruit and bake. Hey presto 20 minutes later you have a batch of delicious muffins - so much nicer, not to mention cheaper, than shop bought.

When I made my first batch of muffins, my blueberries turned a green tinge! After a bit of hunting around on the internet I discovered they had reacted with the baking agent in the self-raising flour. I could still eat them but they were a rather alarming colour! By tossing the blueberries in rice flour first, or any gluten-free plain flour, the blueberries stay a lovely purple colour.

Gluten-Free Blueberry Muffins

Tasty gluten-free blueberry muffins

Ingredients

Makes 9 large muffins or 18 buns.

You will need a muffin tin or a couple of bun tins and paper cases.

  • 225g gluten free self-raising flour
  • 150g caster sugar
  • 200ml milk
  • 100ml vegetable oil
  • 100-125g fresh blueberries
  • 1 tbsp rice flour
  • ½ tsp vanilla extract
  • ½ tsp cider vinegar

Method

  • Preheat the oven to 190°C/170°C fan/375°F/gas mark 5.
  • Put paper cases into your muffin or bun tins.
  • Put the flour and sugar into bowl and stir to combine.
  • Add the milk, vegetable oil, vanilla extract and cider vinegar and stir gently until mixed. Don't worry if there are a few lumps.
  • Wash the blueberries in a colander and shake well to remove as much water as possible.
  • Toss the blueberries in the rice flour and then stir gently into the mixture.
  • Spoon the mixture almost to the top of the paper cases.
  • Cook for around 20 minutes until well risen.

This is a versatile mixture. You can add any fruit you want to this mixture. Raspberries work well or how about adding a handful of walnuts. The blueberries add a little sweetness, so if you omit the fruit and add for example chocolate drops, you'll want to add a bit more sugar.