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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!

Added 13th February 2017
Updated 31st January 2021
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • Low Fat Low Fat
  • Vegan Vegan

Ingredients

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

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

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.

Nutritional Information (Per muffin)

Calories Carbs Fibre Fat Sugar Protein
256 46g 1g 8g 17g 1g

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