These blueberry muffins are an absolute DREAM. They are light, fluffy, moist, fruity and they’re not terribly awful for you.
They don’t take long to make, they’re especially fun to make with little ones and they make a delicious snack with an afternoon cup of tea!
This recipe goes down a treat with my private chef clients at We Cook London – and hopefully will go down a treat with you too!
Let’s jump right in! I’ve split the ingredients into wet/dry mixes so you can use one list for each mixing bowl – simple!
- 225g Gluten-Free Self Raising Flour (I use Dove’s)
- 1/2 tsp cinnamon
- pinch of salt
- 1 punnet of blueberries (approx 200g)
- 115g Coconut Oil, Melted
- 100g Maple Syrup
- 2 Large Eggs
- 225g Greek Yogurt (going to test with soya yogurt this week too!)
- 1 tsp Vanilla Extract
- Combine the dry ingredients together in one bowl, and the wet ingredients in another. With the wet ingredients, add them to the bowl in the order that they’re listed, for best results!
- Pour the wet mix into the dry mix, and fold in together. Use a rubber spatula for this so that you can scrape down the sides.
- Line a muffin tin with muffin cases, and add a few spoonfuls of the mix to each case. You want the cases to be just under full, so not right to the very top!
- Bake in a pre-heated oven at 200C for 15-20 mins. They are done when they’re golden brown and if you stick a skewer or knife into the centre, it comes out clean not sticky.
- Leave to cool and try not to eat them all at once!
Give them a go and let me know what you think! I’m going to be testing with various fruit and nut combinations over the next few weeks – feel free to experiment yourself by substituting the blueberries with the same amount of other fillings!
Chef Jen – Miss FF x