Gluten Free Blueberry & Almond Muffins
  1. Preheat oven to 180°c.
  2. Before beginning to make your muffins, place flaked almonds on to a tray with parchment paper & bake in the oven until lightly toasted golden colour. Allow to cool. 
  3. Whisk together oil, sugar & eggs continue until thick & pale.
  4. Add in sieved flour, salt & baking powder. Mix well.
  5. Gradually add in ground almonds & lemon zest.
  6. Mix well to incorporate the lemon zest to give that zesty fresh flavour.
  7. Add almond milk gradually to the mix to prevent it splitting.
  8. Finish with stirring in blueberries. 
  9. Divide mixture in to muffin cases filling them up half way. 
  10. Place into preheated oven & bake for 25- 30mins.
  11. Allow muffins to cool in the muffin tray for around 10 minutes. Then remove onto a wire rack to completely cool down.

Gluten Free Blueberry & Almond Muffins

A healthy treat option for the New Year that's gluten free! Blueberries add moisture to the mix further enhanced with a little touch of zest.

25-30 minutes

  •  65ml oil
  • 150g caster sugar
  • 2 free range eggs
  • 60g ground almonds
  • ½ tsp salt
  • zest of 1 lemon
  • 165g Free From (gluten free flour)
  • 2tsp baking powder (ensure label says gluten free)
  • 125g blueberries fresh or frozen
  • 80ml almond milk
  • 12g almonds