Gluten Free Blueberry Muffins
Spring is finally here! The sunshine is out and I am loving it and I think a light, fruity treat like gluten-free blueberry muffins is perfect! This is a really simple, traditional recipe and it takes no time at all.
- 110g/4½ oz butter
- 250g/10 oz plain flour
- 250g/10 oz caster sugar
- 2 eggs
- 125ml milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 150g/6 oz fresh blueberries
Pre-heat the oven to 180C/gas mark 4
First of all, sieve the flour, salt and baking powder into a bowl and mix them together.
In a different bowl, cream together the butter and sugar until it is fluffy and light. Beat together the eggs in a small bowl then add them to the butter and sugar and beat well with a little of the flour.
Next, add the rest of the flour and the milk and stir it with a wooden spoon until it is combined. Then it is time to add the blueberries, you can always use more/less blueberries if you want to, stir them gently into the mixture until they are coated.
Line a 12 hole tin with muffin cases and fill them right to the top of the case with the mixture and put them in the oven for about 30 minutes or until a knife or cake tester comes out clean when inserted in the middle of the cake. In no time at all you have yourself a fruity, tasty gluten-free treat!