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My Jumbo Gluten Free Blueberry Muffins Recipe (dairy free)

Gluten free blueberry muffins recipe, anyone? And they're nice and jumbo-sized too, as well as being dairy free. They also have a crumble top!
Course Dessert, Snack
Cook Time 30 minutes
Servings 6 really big muffins!

Ingredients

For the muffins

  • 370 g gluten free plain flour
  • 3 tsp baking powder (ensure it's gluten free)
  • 1/4 tsp xanthan gum (if you don't have this, for this recipe it doesn't matter too much)
  • 2 large eggs
  • 60 ml plain yoghurt (dairy free or lactose free if necessary)
  • 240 ml milk (dairy free or lactose free if necessary)
  • 200 g caster sugar
  • 80 ml vegetable oil
  • 60 g butter (dairy free spread or margarine if necessary)
  • 1 1/2 tsp vanilla extract
  • 100 g fresh blueberries

For the crumble topping

  • 30 g light brown sugar
  • 20 g pecans, chopped
  • 1/2 tsp cinnamon

Instructions

  • Prepare your muffin tray by popping in your tulip cases. This recipe is for really big muffins so tulip cases are essential. If you want to make smaller muffins the timings in the oven would change quite a lot!
  • Preheat your oven to 200C Fan.
  • Place your eggs, yoghurt and caster sugar into a bowl and mix together. I used a handheld (non electric) whisk for this recipe. 
  • Add your melted butter, oil, milk and vanilla extract and continue to whisk until combined.
  • In a large bowl measure out all your dry ingredients (flour, baking powder, xanthan gum, cinnamon) and briefly mix.
  • Now pour your wet ingredients mixture into the dry ingredients and fold together. Do this very carefully and DO NOT OVERMIX. The mixture will still be somewhat lumpy and that's completely ok. If you overmix your muffins will become too dense.
  • Coat your blueberries in the smallest amount of gluten free four (this helps them not all sink to the bottom - a tiny amount though so it doesn't affect the rest of the recipe!) Very carefully fold in your fresh blueberries, remembering that we don't want to overmix!
  • Your batter will be really thick and a bit lumpy, no worries - this is a good thing! Spoon your mixture into your tulip muffin cases. I fill mine all the way to the top - this will make 6 really big muffins! (Try to ensure you can see a few of the blueberries on top - no reason other than it looks nice!)
  • Mix together your light brown sugar, chopped pecans and cinnamon to make a topping. Then sprinkle a little on top of each muffin (this is optional, I just like the extra crunch on top).
  • Place in the oven at 200C Fan for 5 minutes. After 5 minutes reduce the temperature to 160C Fan (don't remove the muffins or open the oven). Cook for a further 25 minutes (so 30 minutes in total). They should be soft and cooked through.
  • Allow to cool and then they are ready to eat. (You can store in an airtight container for a couple days - although as with any baked goods the first day or so is always the best!)
  • Enjoy!

Notes

*** If you are going to use regular sized muffin cases (not the large tulip ones), I'd recommend baking for a little under 5 minutes (3-4 minutes) at the higher temperature and then reducing the temperature for 15 minutes instead of 25) ***