-
Mix together flour, bicarb and sugar in a large mixing bowl and set aside.
-
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.
-
Add the blueberries to the mix and stir them in.
-
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 5/190c and cook for 20-25 minutes until well browned.
Gluten Free Blueberry and Lemon Muffins
Back to all recipes.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!
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 25 Mins
- This recipe makes 8 muffin
This recipe contains:
- Celery
- Crustaceans
- Fish
- Gluten
- Lupin
- Molluscs
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree Nuts
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
Method
Nutritional Information (Per muffin)
Cals
Calories
256
Carbs
46g
Fibre
1g
Fat
8g
Sugar
17g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
There's no comments on this recipe, why not leave one?
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!