Gluten Free Blueberry Muffins
Jumbo Gluten Free Blueberry Muffins which are perfect for picnics or lunchboxes! Super moist, bakery style muffins with juicy bursts of blueberries.
Servings: 12 muffins
Equipment
Ingredients
- 100 g unsalted butter (softened)
- 175 g caster sugar
- 2 large eggs
- 150 g natural yoghurt (I used full fat)
- 1 tsp vanilla extract
- 2 tbsp milk
- 250 g plain gluten free flour (plus 1-2 tsp extra for the blueberries)
- 3 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp xanthan gum
- 200 g blueberries
Instructions
- Preheat the oven to 200'C / Fan 180C / Gas Mark 6 and place 12 tulip muffin cases in a 12-hole muffin tin.
- In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
- Sift in the flour, baking powder, bicarbonate of soda and xanthan gum. Fold in using a wooden spoon or spatula until combined.
- Add 1 tsp of the mixture into the bottom of each muffin tin. Dust the blueberries with 1-2 tsp gluten free flour to coat them, then add to the remaining muffin batter. Fold them in gently with a spatula.
- Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C / Fan 160C / Gas Mark 4. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
- Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this blueberry muffins recipe should look at each stage.
- Storing, Making Ahead and Freezing: Check out the post above this recipe card for more information on how to make these blueberry muffins ahead of time and how to store and freeze them.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free Blueberry Muffins!
Nutrition
Serving: 12muffins | Calories: 208kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g
