These Gluten Free Blueberry & Buttermilk Muffins are a little lighter, a little healthier than other butter muffins because using buttermilk reduces the amount of butter used. Yet still they are utterly delicious.
Great for breakfast on the go, or to add to your lunch box.
Gluten Free
Cuisine British
Time 30 – 60 mins
Skill Level Newbie
Serves 12
Ingredients for Gluten Free Blueberry & Buttermilk Muffins
| 350g gluten free plain flour |
| 350g caster sugar |
| pinch of salt |
| 1 1/2 tsp gluten free baking powder |
| 1/2 tsp bicarbonate of soda |
| 350g buttermilk |
| 1 egg |
| 1/2 tsp vanilla extract |
| 70g unsalted butter |
| 250g fresh blueberries OR |
| 250g frozen blueberries, defrosted |
Method
- Preheat the oven to 170C/325F/Gas 3
- Line a muffin tin with paper cases
- Gently combine the dry ingredients – flour, sugar, salt, baking powder and bicarbonate of soda
- Mix the buttermilk, egg and vanilla extract together in a bowl. Then slowly add this liquid mixture to the dry mixture beat on a low speed after each addition until the ingredients are combined
- Melt the butter and beat into the mixture
- Once the butter is combined, increase beat speed until the dough is smooth
- Gently fold in the blueberries (defrosted if using frozen) until evenly distributed throughout dough. – Be careful to be gentle so that you don’t knock the air out of the mixture
- Add mixture to paper cases – not to the top but approx 2/3 full
- Bake for 20 to 25 mins until sponge is lightly browned and springs back when touched
- Allow to cool slightly before removing onto wire rack to finish cooling entirely
