Gluten free baking blueberry muffin gluten free recipe
Gluten Free Blueberry Muffins
  • 225 g Golden Caster Sugar
  • 225 g Margarine or Butter (unsalted)
  • 4 Eggs (medium)
  • 1 tsp. Vanilla Essence
  • 100 g Ground Almonds
  • 100 g Ground Rice
  • 1 tsp. Xanthan Gum
  • 1.5 tsp. Baking Powder (gluten-free)
  • 0.25 tsp. Salt
  • 200 g Blueberries (frozen, plus more to top)
  1. First, preheat the oven to 180°C (350°F approx.)

  2. Whisk the Sugar and Margarine (or butter) together in a bowl, using an electric hand-whisk. The way to make gluten-free bakes fluffy (instead of stodgy) is to add a lot of air, so whisk for around 90 seconds at this point

  3. Add the Eggs , one at a time, whisking for another 30-60 seconds between each one, and for a final 90 seconds once all the Eggs are added, then stir in the Vanilla Extract

  4. Sift over the Ground Rice, Ground Almonds, Xanthan Gum, Baking Powder and Salt, and then fold them gently into the batter

  5. Add the frozen Blueberries to the batter (no need to defrost them first), and stir through

  6. Divide the batter between 12 muffin cases, then add a few loose Blueberries to the top of each muffin, to decorate

  7. Bake the muffins in the oven for 30 minutes - until the tops are golden and a skewer inserted into the centre of one comes out clean