These are also dairy alternative!
Who doesn’t love a good blueberry muffin with a cup of tea or coffee! Make these for your next morning tea or… just because!
Ingredients
- 1/2 cup eruopean butter or dairy free alternantive
- 1 cup caster sugar or cocnut sugar (Blended until it resembles caster sugar)
- 2 eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 cups plain gluten-free flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup butter milk or dairy free alternative
- 2 cups blueberries, washed, drained and picked over (lightly coated in extra flour before adding to batter)
- 3 tsp caster sugar or cocnut sugar (Blended until it resembles caster sugar)
Instructions
- Preheat the oven to 190c.
- Cream the butter and 1 cup sugar until light.
- Add the eggs one at a time. Beating well after adding each egg. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
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