Gluten Free, Dairy Free Blueberry Muffins
A simple yet tasty recipe for the best Gluten and Dairy Free Blueberry Muffins
Ingredients
- 220 g gluten free self raising flour
- 100 g dairy free butter
- 100 g caster sugar
- 100 g fresh blueberries
- 2 medium eggs
- 50 g dairy free yoghurt
- 1 tsp vanilla extract
- ½ tsp xanthum gum
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Pre-heat the oven to 180 Degrees Celsius.
- Cream together the butter and sugar.
- Add vanilla, eggs and yoghurt and mix until fully combined.
- Sift together the dry ingredients, leaving behind 1 tsp gluten free self raising flour.
- Mix until fully combined.
- Toss the blueberries in the remaining tsp flour and add to the mixture.
- Stir to fully mix.
- Divide mixture evenly between 12 muffin cases.
- Bake for 20 minutes or until golden brown.