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Gluten Free Blueberry And Buttermilk Muffins Recipe

The use of buttermilk in these Gluten Free Blueberry And Buttermilk Muffins reduces the amount of butter required, making them a little lighter, a little healthier than all butter muffins, yet still utterly delicious. They are great for breakfast on the go, or to add to your bento box or your kids lunch box.

Customer Rating:
5.0 (1 votes)

Posted by: michael




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet
Lunch Box
Recipes for kids

You will need

350g gluten free plain flour More products
350g caster sugar More products
pinch of salt More products
1 1/2 tsp gluten free baking powder More products
1/2 tsp bicarbonate of soda More products
350g buttermilk Available only in our Edinburgh shops More products
1 egg

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1/2 tsp vanilla extract More products
70g unsalted butter Available only in our Edinburgh shops More products
250g fresh blueberries OR

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250g frozen blueberries, defrosted Available only in our Edinburgh shops More products

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


  • Preheat the oven to 170C/325F/Gas 3
  • Place the dry ingredients - flour, sugar, salt, baking powder and bicarbonate of soda - in an electric mixer and gently combine on a low speed.
  • Mix the buttermilk, egg and vanilla extract together in a bowl. Then slowly add this liquid mixture to the dry mixture.  Beat on a low speed until ingredients are combined.
  • Melt the butter and beat into the mixture. Once the butter is combined, increase beat speed until the dough is smooth.
  • Gently fold in the blueberries (defrosted if using frozen) until evenly distributed throughout dough.
  • Add mixture to paper cases - not to the top but approx 2/3 full.
  • Bake for 20 to 25 mins until sponge is lightly browned and springs back when touched.
  • Allow to cool slightly before removing onto wire rack to finish cooling entirely.

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