Gluten free vegan blueberry muffin (single serve)
Nut free, xanthan gum free, dairy free, egg free
Ingredients
- 40g fine, fresh white rice flour
- 20g light brown sugar
- 1.5g (1/4 teaspoon) baking soda
- 25g plain yoghurt (vegan or regular)
- 40ml milk of choice (plant based or regular)
- 10ml (2 teaspoons) neutral flavoured oil (I used vegetable) or 25g regular or vegan butter, melted
- 15-20g frozen blueberries
- 1/2 teaspoon vinegar or lemon juice
Optional extras
- 1/4 - 1/2 teaspoon vanilla paste or extract
- pinch of fine salt
Instructions
- Preheat the oven to 180C/356F. Grease or line an 80ml (1/3 cup) capacity muffin hole.
- Whisk the dry ingredients together in a small bowl. Whisk in the wet ingredients. The batter will thin out a little after 15-20 seconds of whisking. If it is still thick and chunky, add a little extra milk.
- Add the blueberries and mix, then transfer into your greased muffin hole or muffin liner.
- Bake the muffin for 20-25 minutes or until golden brown and cooked through.
Notes
- Stale or gritty white rice flour will ruin your muffin. It has a musty, floral flavour that can't be hidden, particularly in 'vanilla' baked goods. Make sure you choose a fresh and finely ground variety.
- You can add as many blueberries as you like, but you might end up with a bit too much batter.
- If you divide the mixture between two muffin holes, check on it sooner (about the 10-15 minute mark) to ensure they're not burning.
Tried this recipe?Let us know how it was!