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Gluten Free Blueberry Cupcake Muffins

4.8

23 Ratings

20-25 minutes 6 muffins Wheat,Nuts,Peanuts,Gluten Vegetarian

About this recipe:

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The fresh blueberries added to these muffins become juicy, fruity mouthfuls nestling in the sweet soft muffin sponge.

Equipment:

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paper muffin cases, 12-hole muffin or tart tray and mixing bowl

Ingredients:

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50g oil
2 tbsp natural yoghurt
100g caster sugar
1 egg
150g FREEE Self Raising White Flour
100g fresh blueberries
icing sugar, to dust

Method:

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190°C, Fan 170°C, 375°F, Gas 5

  1. Pre-heat the oven.
  2. Stand six paper muffin cases in the holes of a muffin or tart tray.
  3. Put the oil, yoghurt, sugar and egg into a large bowl and beat together well.
  4. Add the flour and stir to combine.
  5. Stir in the blueberries.
  6. Divide the mixture between the prepared muffin cases.
  7. Bake for 20-25 minutes.
  8. Sieve a little icing sugar over the muffins before serving.

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