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Gluten-free bursting blueberry muffins
Makes 12 muffins
Easy
Prep:
Cook:
This recipe was submitted by Good Food member Simply Be Gluten Free and has not been tested by our team.
Skip to ingredients
Units:
- 250g gluten-free self-raising flour
- 150g caster sugar
- 75g gluten-free oats
- 200g blueberries
- 2 medium eggslightly beaten
- 50ml oil(coconut or vegetable)
- 150ml almond milk
Method
step 1
Preheat the oven to 200c and put 12 paper cases into a muffin tin.
step 2
Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
step 3
In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
step 4
Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
step 5
Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
step 6
Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!
