Gluten Free Rustic Blueberry Muffins (Dairy Free Option)

Makes 18 muffins

I love a good muffin, especially for breakfast. I love that it's cake thay you can eat for breakfast. There is nothing better on a cold winter's morning than a hot chocolate and good muffin.

Ingredients

2 Cups Gluten Free Plain Flour ( I used Orgran)

2 tsps Gluten Free Baking Powder

1/4 tsp Salt

1/3 Cup Oil (I used light tasting olive oil)

1 Cup White Sugar

2 X-Large Eggs (3 if using smaller eggs)

1 TBSP Vanilla Extract

1/2 Cup Milk ( I used Almond milk to make them dairy free)

1 & 1/2 Cups Frozen Australian Blueberries

2 TBSP Raw Sugar (to sprinkle on top - Optional)

Instructions

Preheat oven to 190 Degrees Celcius and grease a 12 and a 6 muffin, muffin tin. I spray the tin with oil but you can also use non-stick baking spray.

I use a stand mixer but you could make these with a hand mixer or by hand. Place all liquid and ingredients and sugar into the bowl and mix for about a minute.

Once well mixed add salt and flour, and mix until combined. Do not over mix, this will make the mufins chewy.

Add the berries to the batter and fold them through gently with a spatula or wooden spoon. Do this even if you are making them in a stand mixer, if you use the mixer if with smush the berries.

Scoop the batter into prepared tins and sprinkle the raw sugar over the top.

Bake for about 35 minutes until golden and skewer comes out clean. Leave the muffins to cool in the pans for about 10 minutes before turning them out onto a cooling rack. You will probably need to loosen the muffins around the tops of the pans to get them to come out. Blueberries tend to stick a bit. Leave them to cool completley or for a more indulgent treat these muffins are amazing with a sccop of Vanilla icecream, or let them cool completley

Using frozen blueberries makes lovely moist muffins, I love the way they cook down in the own and also go syrupy.

#GlutenFree #muffins #dairyfree #lowsodium #bluberries