Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Ingredients: 180 g Gluten free flour (or normal flour for non gluten free option); 150 g Granulated sugar; 150 g Blueberry's; 80 ml Vegetable oil; 80 ml Milk (Dairy free if neded); 1 Egg; 1 tsp Bicarbonate of soda; 1 tsp Lemon juice; 1/2 tsp Xanthan gum (omit if non gluten free option); 1/2 tsp Cinnamon; Pinch Salt

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It’s a breakfast classic, so quick and easy and bursting with juicy blueberries. My recipe also has options for gluten and dairy free blueberry muffins to cater for dietary requirements.

Prep time:

15 minutes

Serves:

Cook time:

25-30 minutes

Level:

Easy

This Blueberry and Oat Muffin recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Blueberry Muffin Recipe

DF: Dairy Free

GF: Gluten Free

Ingredients

200g Gluten free flour (or normal flour for non GF option)
150g Granulated sugar
80g Vegetable oil
80g Milk or dairy free milk
1 Eggs
150g Blueberries
1 tsp Lemon juice
1 tsp Bicarbonate of soda
1/2 tsp Xanthan gum (omit if for GF option)
1/2 tsp Cinnamon
Pinch Salt

Recipe Tips

Adaptable for both gluten free and dairy free blueberry muffin options

Classic blueberry muffins are great for breakfast. They aren’t too sweet and are really light and fluffy and packed full of juicy blueberries. Muffins may be thought of as traditionally an american food but actually the origins come from England back in the 18th century so they have been around a long time! My recipe has options for gluten and dairy free blueberry muffins.

Gluten and dairy free blueberry muffin batter

Blueberries have a lot of health benefits:

🌟They are high in antioxidants to help fight disease

🌟High in vitamin C

🌟They contain potassium, calcium, and magnesium which are important for maintaining healthy blood pressure

🌟High in fibre which helps digestion and maintaining healthy blood glucose levels

This recipe is so quick and easy to throw together. Unlike classic sponge cakes you don’t need to be too careful with your measurements or mixing. If anything it’s best not to over mix a muffin as you want that typical uneven texture and cracked top.

I like these muffins with a pinch of cinnamon, it adds to the breakfasty flavour but if you’re not a fan of cinnamon like my husband then this can be left out.

Dairy Free Buttermilk

Buttermilk is a great ingredient for making moist fluffy cakes but it’s not accessible for lactose/dairy free or plant based diets. Thankfully there is a great home made alternative! This can also be used simply as a cheaper alternative to buttermilk or to save a special trip to the supermarket.

To make you homemade buttermilk alternative, simply take your milk of choice (lactose free or soy would work best for this) and add a splash of lemon juice. The acidity of the lemon juice will curdle the milk, but this is what you want! This acidity breaks down some of the proteins in the batter and adds to a smooth tender texture, just what you want with a delicious cake. Acidity will also react with the bicarbonate of soda to create carbon dioxide and cause the cake to rise.

How to Use Gluten Free Flour

I’ve discovered a few tricks for substituting gluten-free flour for regular flour:

Plain or self-raising flour?

I always choose plain flour, whether it’s gluten-free or not. This allows me to control the amount of raising agents I add, ensuring that I only use what’s necessary. It also means that I only need one type of flour in my pantry, saving space and preventing flour from sitting around too long, which can encourage bacterial growth. This is why consuming raw cookie dough isn’t recommended!

Cornflour:

When substituting gluten-free flour for regular flour, I typically use about 10% less flour and add 10% cornflour or cornstarch. Cornflour is flavorless in cake batter but offers several advantages. It acts as a thickening agent and helps stabilize the eggs in the mixture, which aids in holding the structure together. Gluten-free flour can often result in a crumbly texture, and cornflour helps to counteract this. It also helps to eliminate the grainy texture that gluten-free flour can sometimes have. Finally, cornflour contributes to making the cake light and fluffy.

Xanthan gum:

Similar to cornflour, xanthan gum is a thickening agent. In baking, it’s frequently used with gluten-free flour to bind the cake together and prevent crumbliness. Only a small amount is needed, as too much can make your cake heavy. However, even a small amount can make a significant difference! If you’re using regular flour, you don’t need to add this ingredient. Also, be sure to check the ingredients of your gluten-free blend, as xanthan gum is sometimes already included, especially in gluten-free self-raising flour.

Liquid:

Occasionally, when substituting gluten-free flour, it can absorb more moisture, resulting in a slightly dry batter. If this occurs and you find the batter is a bit stiff, simply add a splash of milk or dairy-free milk to loosen it up a bit.

Try The Gluten and Dairy Free Blueberry Muffin Recipe

Blueberry muffins offer a delightful fusion of wholesome ingredients and vibrant flavours, making them a beloved treat for breakfast or snack time. These muffins boast a delightful combination of juicy blueberries, providing a satisfying texture and a burst of sweetness in every bite. Not only do they tantalise the taste buds, but they also offer a plethora of health benefits. Creating a winning combination that satisfies cravings while nourishing the body. Whether enjoyed fresh out of the oven or stored for later indulgence, blueberry muffins are a wholesome and delicious choice for anyone seeking a flavourful yet nutritious baked treat.

Rebecca K.

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