Gluten-free blueberry and almond muffin
I used to get blueberry muffins at cafes regularly to go with my morning coffee. These days I make them myself so I can control the ingredients, particularly the sugar content. These gluten-free blueberry and almond muffins are dairy-free, low-sugar and low-fat too, so I can enjoy them guilt-free! Also, they’re absolutely delicious and super easy to make.
Ingredients
Method
- Preheat the oven to 180C degrees.
- Mix the flour, salt and baking powder in a large bowl. Take a tablespoonful out and mix it with the blueberries in a separate, smaller bowl.Set aside.
- Add the almond and sugar to the flour mixture.
- Whisk the eggs in another bowl, add the oil, almond milk and lemon juice & zest. Pour this mixture into the flour mixture and combine gently.
- Fold in the flour-coated blueberries, then spoon the batter into a muffin tin, lined with paper cases or into silicon muffin cases. (Put the silicon cases onto a tray!)
- Bake the muffins in the oven for 25 minutes, until golden.
- Let them cool for 5 minutes in the tin/case, then move them to a wire rack.
- Keep the muffins in an airtight container.