Gluten Free Bursting Blueberry Muffins

The recipe for these bursting blueberry muffins comes courtesy of my lovely mum. She’s been baking a lot recently and these are one of my favourites so I managed to wangle the recipe from her at the weekend! Enjoy…..

Ingredients (to make 12 muffins):-

  • 250g self-raising gluten free flour
  • 150g caster sugar
  • 75g gluten free oats
  • 200g blueberries
  • 2 medium eggs, lightly beaten
  • 50ml oil (coconut or vegetable will do)
  • 150ml almond milk


  1. Preheat the oven to 200.c and put 12 paper cases into a muffin tin.
  2. Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
  3. In another bowl or jug mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy (mum says it’s important not to over beat and she knows best!).
  4. Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
  5. Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
  6. Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!




  1. These look and sound so, so good! And if I could smell them now I would say the smell delicious, too!


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