The Home Economics Bit
Did you know?
The word muffin is believed to have originated from the French word moufflet, meaning soft bread, and/or the German word muffe, which translates to small cake. The first official muffin recipe was printed in the 18th century – when muffins were made from leftover bread dough – and since then muffin recipes have been adapted and have evolved in many ways. Today, typical characteristics of muffins are that they are baked, individual-sized, cupcake-shaped and moist. There are both sweet (e.g. chocolate chip/lemon/etc.) and savoury (e.g. cheese/courgette/etc.) varieties of muffins available.
Gluten Free Blueberry Muffins
Soft and moist gluten free American-style muffins that are bursting with blueberries. This is a recipe you'll come back to again and again.
Ingredients
- 2 large eggs
- 240 g yoghurt
- 115 g butter melted
- 200 g caster sugar
- 1 tsp vanilla extract
- zest of 1 lemon
- 2 tsp baking powder ensure gluten free
- 1/4 tsp bread soda ensure gluten free
- 1/4 tsp salt
- 300 g gluten-free self-raising flour
- 300 g blueberries
Instructions
- Wash blueberries. Toss in a little gluten free flour, then tap off the excess. Set aside.
- Preheat oven to 190°C/Gas Mark 5.
- Line a 12 hole muffin tin with muffin cases.
- Add the eggs, yogurt, butter, sugar, lemon zest, vanilla, baking powder, bread soda, and salt into a large bowl. Whisk until well combined.
- Sieve in the gluten free flour and fold it into the mixture with a spatula until just combined.
- Add the blueberries and fold in gently until evenly distributed. Take care not to overmix.
- Divide the batter evenly between 12 muffin cases.
- Bake for about 25 minutes, or until a wooden skewer comes out clean.
- Transfer onto a wire rack to cool completely.