Gluten Free Blueberry Muffins with Maple Syrup
These gluten free blueberry muffins with maple syrup are made using frozen blueberries and do not contain any refined sugar. Delicious for breakfast or as a snack anytime.
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12 muffins
- 200 g blueberries fresh or frozen
- 170 g buckwheat flour (1.42 cups)
- 130 g ground almonds/almond flour (1.16 cups)
- 2.2 tsp baking powder
- zest of 2 lemons
- 1/5 tsp fine sea salt
- 2 medium eggs
- 150 ml maple syrup
- 80 ml vegetable oil
- 180 ml semi-skimmed milk/light milk
Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a 12-muffin pan with paper cases. Set aside.
In a large bowl combine the flour, ground almonds, baking powder, salt and lemon zest, stir using a whisk and set aside.
In another large bowl whisk together the egg, oil, maple syrup and milk until smooth.
Pour the blueberries into the dry mixture and stir carefully until evenly coated. Add the wet mixture all at once and stir only until the dry ingredients are no longer visible. Spoon the batter into the muffin cases and bake in the centre of the oven for 26 minutes.
Remove from the oven and set aside for 10 minutes then transfer the muffins onto a rack.
- Blueberries: Use either fresh or frozen though bear in mind the batter tends to clump up a little with frozen blueberries in it (this, however, will not affect the quality of your muffins)
- Batter: Stir just to combine. Do not overmix the batter.
- Storing: Store in an airtight container for up to 3 days. If possible pop in the microwave for a few seconds just before serving.
- Freeze for up to 3 months.
Serving: 1serving | Calories: 228kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 60mg | Potassium: 228mg | Fiber: 3g | Sugar: 11g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg