Gluten Free Blueberry Muffins

Prep: 10 mins
Cook: 20-25 mins
Servings: 9-12
gluten free blueberry muffins

Gluten free and deliciously tasty, these blueberry muffins are the perfect lunchbox filler or fresh out of the oven snack.



  • 2 cups White Wings Gluten Free Self Raising Flour
  • ⅓ cup CSR Sugar
  • 1 tsp grated lemon rind
  • ¾ cup buttermilk
  • 2 large eggs
  • 3 Tbsp vegetable oil
  • ¾ cup dried fresh or frozen blueberries

For Dusting:

  • 2 tsp cinnamon
  • 1 Tbsp sugar


  1. Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease a standard muffin tin or line with paper cases.
  2. Combine sifted flour and sugar in a large bowl. Add the wet ingredients and then the fruit. Mix very gently. Do not over-mix. Add a little more buttermilk if necessary.
  3. Spoon mixture into prepared muffin tin and top with a light dusting of the cinnamon and sugar mix. Bake for 20 minutes or until a skewer comes out clean.