Arts & Lifestyle

Try This Gluten Free Muffin Recipe For Your Autumn Winter Breakfasts

Gluten free bluebery muffin recipe

When it comes to the autumn-winter season, a light breakfast and hot beverage are usually enough to kick start the day. While we are still in the final days of the summer season, the early signs of the autumn-winter season are apparent, and getting ready to transition into the new season can start with a moist tender crumb blueberry muffin recipe.

This blueberry muffin recipe is quick and easy to make and thanks to goodness they are gluten-free.

Check out the recipe below:


15 servings

90g almond flour

300g gluten-free flour blend

160g light brown soft sugar

1 1/2 teaspoon of baking soda

2 1/2 teaspoons of baking powder

1 1/2 teaspoon of xanthan gum

1 teaspoon of salt

140g softened unsalted butter

150g cold whole milk (helps with the formation of the dramatically domed muffin top).

Zest of 2 1/2 unwaxed lemons

150g cold full-fat plain or Greek yogurt (helps with the formation of the dramatically domed muffin top).

2 1/2 tablespoons lemon juice

3 cold eggs (helps with the formation of the dramatically domed muffin top).

1 1/2 tablespoon granulated sugar, for sprinkling

1 1/2 teaspoon vanilla bean paste

170g fresh or frozen blueberries

How To:

1. Set out 15-cup muffin tins with muffin liners, preheat the oven to 375°F

2. Sift the gluten-free flour blend, brown sugar, almond flour, baking powder, baking soda, salt, and xanthan gum in a large mixing bowl, preferably the bowl of a stand mixer.

3. Add the butter and lemon zest into the flour mix(the dry ingredients), using your stand mixer or hand mixer, mix until breadcrumbs texture or consistency is achieved.

4. Whisk the yogurt, milk, lemon juice, vanilla paste, and eggs, in a separate bowl.  Then add the mixture into the mixed flour, whisk until thick batter, and smooth texture is achieved, ensure it has no clumps.

5. Spread approximately 1 1/2 tablespoons of the batter in the bottom of the muffin liner this will allow even distribution of the blueberry even if some blueberries sink in the muffin cups when added.

6. Now mix the blueberries using a folding technique into the batter setting aside about 3 tablespoons of the blueberries to sprinkle on top of the muffins. Divide the batter equally into 15 muffin liners ensuring they are filled to the brim.

7. Sprinkle the set-aside blueberries on top of the muffins, dust some granulated sugar, and bake for approx 20 to 26 mins. To ensure the muffins are well baked, insert a toothpick in the muffins to see if it comes out clean.

8. Allow the muffins to cool, remove the muffins from the tin and serve. Leftovers can be stored for up to 4 days in a cool, dry place.

Nutritional Value:

285 calories

15g fat

36g carbs

6g protein

17g sugars

Shop The Ingredients:

gluten free flour blend

Doves Farm

Gluten & Wheat Free Plain White Flour Blend 1kg

£1.70 at Ocado

Almond Flour


Low Carb Organic Almond Flour 500g

£10.00 at Ocado

Light brown sugar

Tate & Lyle

Fairtrade Light Soft Brown Sugar 1kg

£2.40 at Ocado

Gluten free Baking Powder

Dr. Oetker

Gluten Free Baking Powder 170g

£1.40 at Ocado

Baking soda

Dr. Oetker

Bicarbonate of Soda 200g

£1.40 at Ocado

Xanthan Gum

Phil Vickery

Seriously Good! Xanthan Gum 100g

£3.85 at Ocado

Low sodium salt


So Low Reduced Sodium Salt 350g

£1.70 at Ocado

Unwaxed lemons


Unwaxed Lemons 4 per pack

£1.65 at Ocado

unsalted Butter


British Unsalted Butter 250g

£1.60 at Ocado

organic whole milk


Valley Organic Whole Milk 2L

£1.90 at Ocado

plain yoghurt


Valley Organic Greek Style Natural Yoghurt 450g

£1.60 at Ocado


Organic Eggs Mixed Weight 12 per pack

£3.50 at Ocado

Frozen Fruits


Blueberries Frozen 400g

£2.25 at Ocado

Granulated Sugar

Tate & Lyle

Fairtrade Granulated Sugar 1kg

£1.20 at Ocado

Vanilla Bean paste

Nielsen Massey

Vanilla Bean Paste 60ml

£6.50 at Ocado

Lemon Juice


Lemon Juice 250ml

70p at Ocado


By Lola Joseph
Disclaimer: The information shown is based on generally-available information online from ingredients, preparation to nutritional value. It should not be considered a substitute for a professional nutritionist’s advice
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