Delicious gluten free blueberry muffins baked with QM Gluten Free All Purpose Flour Blend. Easy, quick, and perfect anytime.
Ingredients:
180ml milk
1 tbsp lemon juice
130 ml + 1 tbsp vegetable oil (or other neutral oil)
1 large egg
the zest of 1 lemon
200g superfine sugar
1 tsp baking soda
1/2 tsp baking powder
300g QM Gluten Free All Purpose Flour Blend (keeping out 1 tsp of flour)
200 g fresh blueberries
5 tbsp brown sugar
Directions:
Preheat oven to 350F Line 12 spot muffin tray with paper muffin cups.
Mix milk and lemon juice and let stand approx 10 minutes or until it begins to curdle.
In large mixing bowl, add oil, milk mixture, egg and zest. Whisk until smooth. Then add sugar, baking soda, baking powder and flour. Whisk until combined.
Taking reserved tsp of flour, sprinkle over blueberries. Fold blueberries into batter.
Spoon batter into muffin cups and sprinkle with brown sugar.
Bake for approximately 22-25 minutes or until toothpick inserted in the middle of the muffin comes out clean.
Cool in muffin tin for 10 minutes and then remove to wire rack to cool completely.
Happy Baking!
