• 250g Self-raising gluten free flour
  • 150g Caster sugar
  • 75g Gluten free oats
  • 200g Blueberries
  • 2 Medium eggs, lightly beaten
  • 50ml Oil (Coconut or Vegetable)
  • 150ml Almond milk


  • STEP 1
    Preheat the oven to 200c and put 12 paper cases into a muffin tin.
  • STEP 2
    Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
  • STEP 3
    In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
  • STEP 4
    Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
  • STEP 5
    Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.
  • STEP 6
    Once cool, enjoy on their own or with some blueberries on the side. They are great for breakfast, elevenses or afternoon tea!

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A star rating of 4.5 out of 5.11 ratings