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  4. Gluten Free Blueberry and Honey Crunch Muffins

Gluten Free Blueberry and Honey Crunch Muffins

Credited to: Nestlé GoFree

Kcal: 247.0

Difficulty: Pretty easy

Serves 8
10 mins prep
25 mins cooking time

Ingredients

  • 125g (5oz) plain gluten free flour
  • 1 tsp baking powder
  • pinch salt
  • 100g (4oz) butter, softened
  • 100g (4oz) caster sugar
  • 1 large egg
  • 1 tsp lemon juice
  • 60ml milk
  • 150g (6oz) blueberries
  • 50g (2oz) Nestlé GoFree Honey Flakes 

Method



  1. Preheat the oven to 180C, 350F. Line your muffin tin with paper cases

  2. Mix together the flour, baking powder and salt in a bowl and set aside

  3. In a mixing bowl, combine the butter and sugar. Beat on medium-low speed until creamy, then add the egg and mix until it’s combined

  4. Add the dry ingredients and mix on low speed. Mix until thick. Stop the mixer and add the milk and lemon juice. Now mix again until a thick batter forms

  5. Gently fold in the blueberries and half of the Honey Flakes with a rubber spatula

  6. Spoon the batter into prepared paper cases. Fill each cavity about 2/3 full. Top each muffin with a good sprinkle of the remaining Honey Flakes

  7. Bake for about 25 minutes, or until a cake skewer placed into the muffin comes out clean

  8. Allow the muffins to cool in the pan for five minutes and then transfer to a wire rack to cool completely.



Nutritional information per serving

Kcal
247
Fat
12g
Carbs
31g
Protein
5g
Fibre
1g
Sugars
17g
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