Blueberry Muffins

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.

Gluten and dairy free
Gluten and dairy free blueberry muffins

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.

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
Gluten and dairy free blueberry muffin ingredients

Recipe Tips

Gluten and Dairy Free Blueberry Muffins

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.

Gluten and dairy free blueberry muffin batter


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.

Gluten and dairy free blueberry muffins

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.

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Gluten and dairy free blueberry muffins

Blueberry Muffins

Classic blueberry muffins are great for breakfast. There aren't too sweet and are really light and fluffy and packed full of juicy blueberries.
Prep Time 15 minutes
Cook Time 30 minutes
Course Snack
Cuisine American
Servings 12 Muffins
Calories 167 kcal

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

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • Whisk together the eggs, sugar and oil.
  • Add the lemon juice to the milk and mix allowing the milk to curdle (this is a home made alternative to buttermilk)
  • Weigh out the dry ingredients and mix together.
  • Add the milk mixture and the dry ingredients to the egg mixture. Mix well together and then add in the blueberries.
  • Add the milk mixture and the dry ingredients to the egg mixture. Mix well together and then add in the blueberries.

Notes

Nutritional information is an estimate and exact values may vary
Keyword blueberry muffin, dairy free, gluten free

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Gluten and dairy free blueberry muffins