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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180C degrees.
  2. 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.
  3. Add the almond and sugar to the flour mixture.
  4. 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.
  5. 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!)
  6. Bake the muffins in the oven for 25 minutes, until golden.
  7. Let them cool for 5 minutes in the tin/case, then move them to a wire rack.
  8. Keep the muffins in an airtight container.