Name: Gluten-free blueberry and almond muffin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1.5 cup gluten-free flour; 2 tsp baking powder; Pinch of salt; 1 cup almond flour (ground almond); ½ cup Stevia or muscovado sugar; 1 cup blueberries; 2 eggs; 1/3 cup cold-pressed rapeseed or vegetable oil; 1 cup almond milk; Zest and juice of 1 lemon

Gluten-free blueberry and almond muffin

2 Jun 2019

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

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

1.5 cup gluten-free flour
2 tsp baking powder
Pinch of salt
1 cup almond flour (ground almond)
½ cup Stevia or muscovado sugar
1 cup blueberries
2 eggs
1/3 cup cold-pressed rapeseed or vegetable oil
1 cup almond milk
Zest and juice of 1 lemon

Instructions

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.