Recipe #20 – Low(er) Fat Gluten Free Blueberry Muffins
Try saying ‘Lower Fat Gluten Free Blueberry Muffins’ five times when you’ve had a few to drink – it’s damn hard.
After nipping to my local Costa recently and picking up a Blueberry Muffin (with Gluten might I add, I suffered for that mistake) and a Soya Hot Chocolate, I found the muffin tasted like pure sugar, there must be SO much in each one.
Therefore, I made it my mission to find a gluten-free, lower fat/ sugar blueberry muffin, and I’ve adapted a few recipes to come up with the below.
Ingredients (makes 12):
300g Gluten Free Plain Flour
4 Tsps Baking Powder
150g Gluten Free Porridge Oats
150g Light Brown Sugar
½ Tsp Salt
2 Medium Eggs
300ml Unsweetened Almond Milk
1 Tsp Vanilla
2 Tsp Cinnamon
6 Teaspoons Blueberry Jam
60g Low Fat Spreadable Butter – I used a Gluten and Dairy Free one
1 Medium Ripe Banana
- Muffin Tin
- Muffin Cases
- Preheat your oven to 180 degrees.
- In your mixer bowl, sieve the flour, baking powder, brown sugar, salt and porridge oats together. Beat together on a low speed to combine.
- Whilst this is mixing, gently warm your butter in the microwave, it needs to be runny but not boiled, and then add your eggs, milk, cinnamon and vanilla together in the same bowl until all is as evenly mixed as possible.
- Add the liquid combo to the dry ingredients and beat together on a medium speed. Take your medium banana and mash it to a paste in your bowl, then add to the mixer to combine.
- Split your blueberries up into a 90:10 ratio (or to be OCD, I put three blueberries on top of each muffin) and keep some to one side. For the blueberries that are going into the mixture, add a teaspoon of flour and coat them all well, this will stop them all sinking to the bottom of the mixing bowl and, ultimately, the bottom of the muffin tin.
- Add two teaspoons of the combined mixture to the bottom of your muffin cases, enough to coat the bottom of each case. Then place ½ a teaspoon of blueberry jam into the centre. Once this is complete, fill each case evenly (I used a tablespoon for each and then added where necessary) with the remaining mixture.
- Add your blueberries that were left to one side to the top of each muffin. Cook in the oven for a minimum of 25 minutes, or until they bounce back if you place a finger onto the centre (do NOT shove your finger into your muffins).
- Take out and, if possible, serve warm. The heated blueberry jam in the centre is often hotter than the sun when first broken into, but they taste so much better warmed up with the gooey jam in the centre.
I hope you like these! They’re stomach friendly for those with gluten intolerances and they’re much healthier than the blueberry muffins you buy in store/ at Costas!
As always, let me know if you try it!