Blueberry muffins

Makes 12
120g gluten-free flour
60g quinoa flour
½ tsp xanthan gum
150g caster sugar
2 tsp gluten-free baking powder
1 tsp cinnamon
¼ tsp salt
1½ tsp lemon zest
120ml soy milk
120ml vegetable oil
100g blueberries

For the egg replacement:
1 tbsp vegetable oil
2 tbsp water
1 tsp gluten-free baking soda


  1. Preheat the oven to 180˚C fan/160˚C fan/gas mark 4 and line a standard 12-cup muffin tin with paper liners.
  2. Mix together the ingredients for the egg replacement and set aside.
  3. Whisk together the first seven ingredients in a mixing bowl.
  4. Whisk together the lemon zest, milk, oil and egg replacement. Stir this into the dry ingredients until combined.
  5. Fold in the blueberries.
  6. Divide among the muffin cups and bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
  7. Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.

Note: “Another non-dairy milk” can be used as an alternative to “Soy milk”, if you wish.

Nutritional information:

Per serving: 205kcals, 11g fat (2.1g saturated), 26.1g carbs, 14.1g sugars, 1.6g protein, 1.8g fibre, 0.229g sodium