Blueberry Muffins Throw it all in

A delicious blueberry muffin recipe Gluten free and dairy free(if non dairy milk is used)

 

 

Ingredients
170g vegetable margarine / olive spread
100g caster sugar
170g gluten free flour
1/2 tsp xanthan gum
1 tsp baking powder
3 dessert spoons golden syrup
1tsp vanilla essence
3 eggs

150g blueberries

2 - 6 tbsp Milk (dairy / rice /soya / coconut) as required (add plenty to get a smooth mixture)

OPTION - Throw in 100g of raspberries in too!

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Method

1. Preheat oven to 170°C

2. MIX ALL the ingredients together until smooth apart from the blueberries (an electric mixer is great)

Add milk if the mixture appears to thick, aim for a light fluffy mix - dont be scared! you may need more than you may think. Stiru in the blueberries

3. Put cases in muffin tin

4. Add a large tablespoon of mixture to each case

5. Bake for 20 minutes or until inserted knife comes out clean