Lemon and Blueberry Muffins

Here at The Recipe Resource we like our muffins, and blueberry ones in particular. I am constantly tweaking the recipes I use, trying to find that authentic muffin flavour whilst excluding as main of the main allergens as possible. These do have eggs in, but you could swap them for egg replacer since the banana provides additional raising agent. 

Gluten free, wheat free, dairy free, soya free, corn free, nut free, could be egg free

Ingredients

• 275g / 10 oz safe flour (I used Dove's Farm SR blended gluten free flour)
• 1 1/2 tsp Baking powder  (omit if you used self raising flour)
• 125g / 4oz Caster sugar
• 2 medium eggs
• 275mls/ 9fl oz safe milk substitute - I used rice
• 1/2 tsp vanilla essence
• 2 tsp lemon juice
• 1 medium ripe banana
• 75g / 3oz melted and cooled vegetable spread (I used Pure Sunflower)
• 150g / 5oz fresh blueberries

Method

• Preheat the oven to 200 C / 400F /Gas Mark 6
• Sift flour, baking powder (if needed) and stir in sugar
• In a second bowl beat the eggs (or prepare replacer), milk substitute and vanilla essence. 
• Mash a banana with a fork and add to the wet mixture
• Add lemon juice (not before or eggs will curdle)
• Make a well in the dry bowl and pour in the wet ingredients. (Or mix it all in your mixer)
• Combine well and stir blueberries in with a fork to prevent breaking them.
• Spoon into muffin trays (makes 12) and bake for 20 minutes or until golden and firm.

Best eaten warm on the day of baking -  doubt these will last long here, they are very nice!

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.

Another #FreeFromFavourite ! Blueberry Muffins

Apologies to those with egg allergies, as tonight I made these with the single egg the recipe required, I wasn't quite brave enough to go straight to fully "freeform" as this is a regular buttermilk blueberry muffin recipe I adapted.

Free from - Wheat, gluten, corn, dairy, soya and plenty of other things!
Preheat the Oven to 180C/350F/Gas Mark 4

Ingredients

• 175g/6oz Dove's Farm self raising flour
• 175g/6oz caster sugar
• 175ml/6 fluid oz of buttermilk replacement - buttermilk is a dense liquid with raising properties, so I substituted 4 fl oz of rice cream, 2 fl oz rice milk and an extra teaspoon of baking powder
• 40g/1.5oz Pure Sunflower margarine - melted but cooled
• 1 egg
• 1/2 teaspoon vanilla essence
• 150g/5oz fresh blueberries

Method

• Dry Bowl - Combine the flour, sugar and extra baking powder
• Wet bowl - melt margarine a little, whisk with egg, vanilla, rice cream and rice milk.
• Mix the wet bowl contents with the dry bowl. 
• Fold in the blueberries until mixed but slightly lumpy.
• Spoon into muffin cases (makes 6-8) or cupcake cases (makes 10)
• Bake for 20 minutes (muffins) or 18 minutes (cupcakes)
• Turn out on a wire rack and leave to cool.

These didn't rise as perfectly as I would have liked but did rise sufficiently as you can see in the picture above. (I'm a perfectionist!) I'm going to re try with 1fl oz less of the rice milk next time I think. They taste delicious though!

Meal idea

Go American - we did tonight. Homemade burgers (just minced lean beef whizzed up in the food processor with a pinch of salt, pepper and chill flakes, nothing else) and form into patties. Grill or oven cook and pop into Sainsbury's delicious Free From Granary rolls. Serve with sauce and salad garnish.

Great for a quick Friday tea with the muffins to follow! 

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