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Gluten Free Blueberry and Lemon Muffins
A blueberry muffin is certainly the best muffin. These vegan and gluten free ones have a lemon tang to them as well as the gorgeous sweetness of blueberries that melt in the mouth. They are easy to make and go great in a packed lunch for school or work. So flavoursome and delicious!
250g gluten free plain flour 7g bicarbinate of soda 120g caster sugar 150ml rice milk 1tbsp apple cider vinegar Juice and zest of 1 lemon 60ml vegetable oil 100g blueberries
Preparation Time: 10 Mins
Cooking Time: 25 Mins
This recipe makes 8 muffin
Method
1. Mix together flour, bicarb and sugar in a large mixing bowl and set aside.
2. In a smaller bowl or jug combine rice milk, vinegar, lemon juice, lemon zest and oil. Pour the mixture into the dry ingredients and fold together.
3. Add the blueberries to the mix and stir them in.
4. Line a muffin tin with cases and fill each case until about 3/4 full. Place the tray into an oven preheated to gas mark 5 and cook for 20-25 minutes until well browned.