Gluten-Free Blueberry Muffins
Ingredients
- 200g gluten-free self-raising flour
- 1 tsp baking powder
- 50g sugar
- 75g margarine, melted
- 2 eggs
- 1 tsp vanilla extract
- 4 tbsp soy milk
- 100ml full-fat Greek yogurt
- 125g fresh blueberries
Preparation
Preheat the oven to 200°C/189°C fan/gas mark 6. Line the muffin tins with your preferred liners.
In a mixing bowl, combine the gluten-free self-raising flour and baking powder with sugar.
Add the melted margarine, eggs, vanilla extract, soy milk, and full-fat Greek yogurt to the dry ingredients.
Gently fold in the fresh blueberries. If using regular flour, omit the baking powder.
Spoon the muffin batter into the prepared muffin tins.
Bake in the preheated oven for 20 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool slightly before transferring them to a wire rack to cool completely.