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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.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8 Muffins
Course: baking, Snack
Ingredients Method Notes

Ingredients
  

  • 200 g gluten-free self-raising flour
  • 100 g brown sugar
  • 1 tsp baking powder
  • 150 ml dairy-free milk
  • 75 ml vegetable oil
  • 1 tsp vanilla extract
  • 120 g blueberries
  • 2 tbsp ground flaxseed mixed with 6 tbsp water as an egg replacer

Method
 

  1. Heat the oven to 180°C and line a muffin tin with cases.
  2. Add the gluten-free self-raising flour, brown sugar, and baking powder to a large bowl and stir together.
  3. In a separate bowl or jug, mix the dairy-free milk, vegetable oil, vanilla extract, and flaxseed mixture.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the mixture evenly between the muffin cases.
  7. Bake for 18–20 minutes, or until the muffins are risen and lightly golden.
  8. 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.
Disclaimer
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.