Gluten-Free Blueberry and Chocolate Muffins

Without gluten or egg it can be difficult to get the perfect bake – but these muffins rise beautifully, stay fluffy and moist and taste delicious!

Gluten-Free Blueberry and Chocolate Muffins
Yields 12
Contains: soya*
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 100 g vegan margarine (such as sunflower or soya)
  2. 125 g sugar
  3. 5 heaped tsp blueberry jam
  4. 60 g melted dark chocolate
  5. 65 ml soya milk*
  6. 150 g buckwheat flour
  7. 1 tsp baking powder**
Instructions
  1. Preheat the oven to 190 C (fan) and line a muffin tray with 12 cases. Cream together the sugar and margarine, followed by the blueberry jam. Add the melted dark chocolate and soya milk and stir well. In a separate bowl, sift together the flour and baking powder. Combine the two and mix carefully.
  2. When the mixture is combined, spoon into the cases and bake in the oven for 17 minutes (this sounds oddly precise but this is the perfect amount of time they need!)
  3. Take out of the oven and allow to cool. Sprinkle with some icing sugar and enjoy hot or cold!
Notes
  1. * to make these soya-free replace with almond or other dairy-free milk.
  2. ** ensure you have gluten-free certified baking powder
  3. These keep for a few days in an airtight container but they freeze well, too.
Berry Good For You http://www.berry-good-for-you.com/
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