Blueberry and Lemon Muffins - Coeliac Sanctuary
Posted On: 13th February 2017
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!
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
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
Preparation Time: 10 Mins
Cooking Time: 25 Mins
This recipe is free from...
Dairy, Egg, Soya,
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.
This recipe makes 8 muffin
Nutritional info per muffin
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