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

Gluten Free Mummy
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.
Prep Time 15 minutes
Cook Time 25 minutes
Course Dessert


  • 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


  • 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.
Keyword blueberries, gluten free, muffins