Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffins

Decided to try and make some gluten free blueberry muffins. The aim was to recreate a traditional muffin experience, but make it gluten free.


100g unsalted butter softened, plus 1 tbsp, melted, for greasing

140g golden caster sugar

2 large eggs

140g natural yogurt

1 tsp vanilla extract

2 tbsp milk

250g plain gluten free flour

2 tsp baking powder

1 tsp bicarbonate of soda

125g pack blueberries (or use frozen)

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. 

 I bought my paper cases from Amazon, though I later found the kind I like in Waitrose.

Beat the butter and caster sugar together until pale and fluffy. Then add the eggs and beat in for  about a minute. You then need to mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarbonate of soda in a bowl with ¼ tsp fine salt.

Add this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.

Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a metal skewer inserted into the muffin comes out clean.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container.

You can after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Blueberry Pancakes

We often have blueberries in the house, but eating them raw I have never been that impressed, much prefer blackberries, raspberries and strawberries.

I make pancakes for breakfast on a regular basis, both the traditional flat ones and the American style small ones. This time I decided that I would have a go at making some blueberry pancakes and see if this would change my mind about blueberries.

I took my usual pancake mix, in a bowl add:

A cup of self-raising flour
½ tsp of baking powder
½ tsp of vanilla extract
1 egg
A cup of milk
1 tbsp of caster sugar

This I whisked into a batter. I then added a handful of blueberries (50g).

Using my non-stick pancake frying pan, which as is getting older, I brushed it with some sunflower oil, after heating it up on the hob. I then poured in a spoonful of pancake mixture. You don’t want it too hot, otherwise the inside of the slightly thicker pancakes won’t be cooked.

I left the pancakes to cook until air bubbles started to appear on the top, then turn them over.

I obviously didn’t use enough blueberries as not all the pancakes by the time I cooked the batter had blueberries in them, this in the end wasn’t so bad as the little people in the house didn’t want blueberries in their pancakes.

I served mine with some maple syrup and if you wanted to you could have added some uncooked blueberries too.

I was really pleased with the results, really tasty and I will certainly be cooking them again. I may even now have a go at cooking blueberry muffins.