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Blueberry Muffins (GF)
Serves12
Cooking time
48m
Going gluten free is a treat with these flavoursome muffins! With fresh velvety blueberries and a dash of lemon zing to really bring them to life, these muffins are perfect for tea time. Enjoy one on your own or share with friends with some extra Driscoll’s berries on the side for an extra touch of flavour.
Ingredients
2 cupsgluten-free self-rising flour
3/4 cupsugar
2 tspbaking powder
1 tspxanthan gum
1/2 tspsalt
1/2 cupunsalted butter, melted and cooled
1/2 cupwhole milk
2large eggs
2 tspgrated lemon zest
1 tspvanilla extract
1 1/2 cupsDriscoll's Blueberries
Method
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Preparation
Preheat oven to 180°C. Lightly butter or grease a 12-cup muffin pan or line with paper liners.
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Batter
Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended. Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined. Stir in flour mixture until partially moistened. Fold in blueberries until evenly mixed. The batter will be thick, do not over stir. Divide batter evenly between muffin cups, filling each about three-fourths full.
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Baking
Bake 10 minutes. Rotate pan and continue to bake about 10 minutes longer or until muffins are golden brown and toothpick inserted in centre comes out clean. Cool in pan 3 minutes. Serve warm or remove to wire rack to cool completely.
