I made these blueberry muffins as I had a load of buttermilk left over from another bake I made, I bought too much! So, I didn’t want to waste the stuff and found this recipe for gluten free blueberry muffins. It makes a large amount of mix and the recipe said that it makes 15 muffins, it looks too much but do cram the mixture in your large cases as they come out so nice and big and fluffy. They are crammed full of blueberries which seem to explode into little purple bite fulls of yumminess during the cooking.
So without further ado, here is the recipe for you to enjoy…
you will need:
- 360g GF self raising flour (I used Dove Farm)
- 1 tsp GF Baking Powder
- 1 tsp xanthan gum
- 360g caster sugar
- 1/2 tsp GF bicarbonate of soda
- 250g fresh blueberries
- 375ml buttermilk
- 1 egg
- 1 tsp vanilla extract
- 70g butter, melted
next:
- preheat oven to 170C fan/190C/gas 5
- prepare 15 muffin cases
- put all the dry ingredients into a large bowl and mix together, add the blueberries
- in another bowl beat together the buttermilk, egg, vanilla and melted butter, then add to the dry ingredients and mix well
- spoon 2 heaped dessertspoons of the mixture into each muffin case
- bake in the oven for 35 – 40 minutes (mine only took 35 minutes, but ovens vary I find), they should be lightly browned and spring back when gently pressed.
GlutenfreeSally 