Tuesday, 9 September 2014

Blueberry Muffins - Gluten Free

For a change - and in response to my gluten free son's pleadings I made "proper" Blueberry Muffins with buttermilk... but just substituted wheat flour for Dove's Farm Gluten Free flour.

They were very successful - the only problem was that the twins were not a little frustrated that they could not try them, click here for this is a safe recipe for them!



Makes 6-8 large muffins, or 9-10 cupcake sized muffins.

Ingredients

  • 175g/6oz plain flour (I used Dove's Farm)
  • 1 tsp baking powder
  • 175g/6oz golden caster sugar
  • 175ml/6 fl oz buttermilk
  • 1 medium egg or egg replacer equivalent
  • 1/2 tsp vanilla extract
  • 40g/1 1/2 oz melted freefrom spread/fat of your choice
  • 150g/5 oz fresh blueberries

Method
  • Preheat the oven to 180C/350F/Gas Mark 4
  • Line a muffin tray (see above) with paper cases
  • Sift the flour into a bowl, add the baking powder (or use self raising) and sugar
  • In another bowl, beat the egg into the buttermilk, or add the egg replacer mix slowly to the buttermilk and beat in
  • Add vanilla extract to the "wet" bowl and pour into the dry ingredients.
  • Add the melted butter and mix with a fork - or slowly in a mixer.
  • Lastly gently stir in the Blueberries
Tip - toss these gently in a little flour before adding to stop them sinking in the muffins when cooking.
  • Spoon into the muffin cases and bake for about 20 minutes until springy in the centre.



Leave in the trays for 5 minutes then turn out onto a wire rack to cool.



2 comments:

  1. These look fab Kate! I love blueberry muffins when they're still warm and the sweet berries pop in your mouth :-)

    ReplyDelete
  2. Love that these are wheat free and so beautiful too, will be making this! Thanks for linking up to #tastytuesdays

    ReplyDelete

Many thanks for taking the time to comment!

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