Gluten-Free Egg-Free Blueberry Muffins
Gluten-Free Egg-Free Blueberry Muffins
A simple gluten-free and egg-free bake with juicy blueberries and a soft, fluffy crumb. These easy muffins are perfect for lunchboxes, snacks, or an afternoon treat.
Ingredients
Method
- Heat the oven to 180°C and line a muffin tin with cases.
- Add the gluten-free self-raising flour, brown sugar, and baking powder to a large bowl and stir together.
- In a separate bowl or jug, mix the dairy-free milk, vegetable oil, vanilla extract, and flaxseed mixture.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the mixture evenly between the muffin cases.
- Bake for 18–20 minutes, or until the muffins are risen and lightly golden.
- Leave to cool before serving.
Notes
- Fresh or frozen blueberries both work well in this recipe.
- If using frozen blueberries, add them straight from the freezer to help stop the colour bleeding too much.
- These muffins freeze well and can be defrosted as needed.
Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.
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