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Gluten Free Blueberry Muffins Recipe

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Agnieszka Jezierska: Here is my recipe for gluten free muffins that can easily be made as a cake if a rectangular baking tin is used. Tip: use a rectangular cake tin and bake a cake if muffin tins not available.

Customer Rating:
4.5

(2 votes)

Posted by: Ann Smyth
On: 27/10/2014

Cuisine

British

Time

30 - 60 mins

Skill Level

Newbie

Serves

Courses etc.

Baking Sweet
Desserts

You will need

Ingredient	Add
3 eggs	Available only in our Edinburgh shops	More products
2 tbsp coconut oil, melted		More products
2 tbsp coconut milk (I used almond milk)	Awaiting stock	More products
30 drops liquid extract stevia*		More products
*If you want to replace stevia, you can do so with 3 tbsps of raw honey, omit coconut milk and add 1 of coconut oil. I just used a small pinch of powdered stevia leaf instead as it’s the pure form of stevia. You can omit stevia all together ; the muffins will then have the delicate sweetness of the berries, or sweeter, if you use mixed berry jam like I did.
1/4 tsp salt		More products
1 tsp vanilla powder (optional)		More products
1/4 cup coconut flour, sifted		More products
1/4 tsp gluten free baking powder		More products
1/2 cup fresh blueberries, rinsed and dried thoroughly. Since I didnt have any, I used mixed berries sugar free jam.	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

In large bowl, mix eggs, coconut oil, coconut milk, stevia (if using) or honey, salt and vanilla powder (if using).
In smaller bowl, combine sifted coconut flour and baking powder.
Add dry mix into wet mix and combine thoroughly until there are no lumps. Stir in the berries or jam.
Pour batter into greased muffin tins and bake at 205 C or 400 F for about 15 minutes.