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Gluten-free muffins

Bakery-style blueberry muffins with tall domes and crackly sugared tops, baked hot then lowered.

40 mintotal
2servings
11ingredients
Gluten-free muffins

Ingredients

  • 220 g gluten-free flour blend, a blend with xanthan gum
  • 150 g granulated sugar
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 2 eggs
  • 180 ml almond milk, unsweetened
  • 80 ml olive oil, mild, or melted coconut oil
  • 2 tsp vanilla extract
  • 1 tsp lemon zest
  • 200 g blueberries
  • 2 tbsp coarse sugar, for the tops

Method

  1. Heat the oven to 220°C and line six muffin cups.
    Gluten-free muffins, step 1
  2. Whisk the flour, sugar, baking powder and salt together.
    Gluten-free muffins, step 2
  3. Whisk the eggs, milk, oil, vanilla and lemon zest until smooth.
    Gluten-free muffins, step 3
  4. Fold the wet mix into the dry, then fold in the blueberries gently.
    Gluten-free muffins, step 4
  5. Fill the cups high, shower with the coarse sugar and bake hot.10 min timer
    Gluten-free muffins, step 5
  6. Drop the heat to 180°C and bake until golden and domed.8 min timer
    Gluten-free muffins, step 6
  7. Cool in the tin for five minutes so the tops crisp.5 min timer
    Gluten-free muffins, step 7

Why it works

  • Celiac disease: Built on a gluten-free flour blend with blueberries and lemon zest folded through.
  • Milk allergy: No milk, butter or yogurt anywhere: almond milk and olive oil keep the crumb tender.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

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This recipe also fits: Hashimoto's recipes, Low-FODMAP recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, Vegetarian recipes, Gluten-free dairy-free recipes, Gluten-free breakfast recipes.