I've been a negligent baker as of late, mostly due to the fact that I am now gluten intolerant. Most gluten-free baking seems like an absolute chore and never ends up worthwhile. One of the things I miss the most since cutting out gluten is muffins. I've been working on a gluten-free muffin recipe (that actually tastes good) to combat these withdrawals and I feel with these, my gluten free blueberry muffins, I've finally cracked it!
2 1/4 cups Gluten-free flour
5 tsp Gluten-free baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
100g softened butter
3/4 cup sugar
1 tsp vanilla extract
2 eggs
1/4 cup apple sauce
1/2 cup milk
1 cup frozen blueberries
Topping
3 tbs shredded coconut
- Preheat oven to 225 degrees C and line a 12 hole muffin tray with muffin cases
- Sift flour, baking powder, salt, cinnamon and nutmeg into a medium bowl and set aside
- Beat butter and sugar together until fluffy (approx 2-3 minutes)
- Beat in vanilla and eggs
- Add apple sauce, milk and blueberries and stir to combine
- Scoop out ice cream scoops of batter into prepared tin and top with coconut
- Bake for 20 minutes or until golden brown
- Allow to cool in the tin for 5-10 minutes then remove and cool completely on a wire rack
