A Soft, Fruity Bite for Breakfast or Snacking

These blueberry muffins are one of my go-to bakes when I want something quick, soft and not too sweet. They are gluten free and lactose free, but the blueberries keep every bite juicy, and a little cinnamon warms the whole thing up nicely. I usually make a batch on a Sunday and by Tuesday they are all gone already.

Ingredients for 15 muffins

• 275gr GF flour
• 2 teaspoons baking powder
• 100gr oil
• 100gr sugar
• 2 eggs
• 150gr lactose free milk
• 2 cups Blueberries
• Cinnamon

Process:

1. Preheat your oven to 180°C (350°F) and line a muffin tray with 15 paper cases.
2. In a large bowl, whisk together the GF flour, baking powder and a good pinch of cinnamon. Image 2
3. In a separate bowl, whisk the eggs with the sugar until the mixture looks a bit pale and frothy. Image 3
4. Add the oil and the lactose free milk to the egg mixture, and whisk again until everything is well combined.
5. Pour the wet mixture into the bowl with the dry ingredients, and mix gently until you get a smooth batter.
6. Fold in the blueberries with a spatula, saving a handful to press on top of the muffins later if you like a prettier finish. Image 4
7. Divide the batter evenly between the 15 cases, filling them about three-quarters full.
8. Bake for 15-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. Image 5
9. Let the muffins cool in the tray for a few minutes before moving them to a wire rack. They are lovely warm, but honestly just as good the next day with a cup of tea.

Tips

• If fresh blueberries aren’t in season, frozen ones work perfectly too. A light dusting of GF flour on the berries before folding them in helps stop them from sinking to the bottom.
  
  

  Gallery

  (tap on the pictures to open full screen)
  • Image 1 Ingredients

  • Image 2 Dry ingredients

  • Image 3 Add to wet ingredients

  • Image 4 Fold in blueberries

  • Image 5 Before the oven