Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 12 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
12
- 150grams dairy-free spread
- 1/2 cup caster sugar
- 2 free range eggs
- 1 3/4 cup Woolworths free from gluten self-raising flour
- 1/2 cup lactose-free milk
- 125grams blueberries
Nutrition per serving
792kJ / 189Cal
792 Kilojoules or 189 Calories
9% of daily energy intake*
Protein
1.9grams
Fat
8.0grams
Carbs
26.2grams
Sugars
10.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This gluten-free blueberry muffin recipe is quick and easy to whip up with just six ingredients. Perfect for enjoying over a cuppa.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole 1/3-cup capacity muffin pan with paper cases.
Step 2 of 3
Using an electric mixer, beat spread and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well between additions. Fold in flour until just combined. Add milk and blueberries and stir to just combine.
Step 3 of 3
Divide mixture among paper cases. Bake for 25 minutes or until golden and a skewer inserted into centres comes out clean. Cool for 10 minutes. Serve muffins warm or at room temperature.
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