blueberry muffins

There is something special about blueberries that I have always fancied. Perhaps it is about that pleasant about that juicy "squirt" juice just as you bit down on a ripe berry. But then again, frozen blueberries are the absolute best. Their rich tart blue skin penetrates the entire berry in am intensely deep flavour. For this reason, blueberry muffins are my favourite, I hope this recipe because one of your go to recipes too!

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Blueberry muffin recipe

#blueberries #muffins #lifeaftergluten #glutenfreerecipes

ingredients

300 grams    oat flour, certified gluten free
5 grams/ 1 tsp    baking soda
20 grams/5 tsp    baking powder
200 grams    wild blueberries, frozen
200 grams    dairy-free milk
200 grams    applesauce
150 grams    demerara style brown sugar
8 grams    pure vanilla extract
the juice and zest of two lemons

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method

Preheat your oven to 190°C (375°F). Line a muffin tin with paper cups.

In a large mixing bowl, whisk together the oat flour, baking powder and baking soda. Fold in the blueberries (note: coating the blueberries in flour will prevent them from turning green when cooked). Create a well in the centre of the flour.

In a separate bowl, combine all the remaining ingredients. Mix thoroughly. Pour the wet ingredients in the well. Mix quickly. Immediately, fill each muffin cup 7/8 full. Makes 16 medium muffins or a dozen large muffins.

Bake for 15 to 18 minutes.