Lemon and Blueberry Muffins

Here at The Recipe Resource we like our muffins, and blueberry ones in particular. I am constantly tweaking the recipes I use, trying to find that authentic muffin flavour whilst excluding as main of the main allergens as possible. These do have eggs in, but you could swap them for egg replacer since the banana provides additional raising agent. 

Gluten free, wheat free, dairy free, soya free, corn free, nut free, could be egg free

Ingredients

• 275g / 10 oz safe flour (I used Dove's Farm SR blended gluten free flour)
• 1 1/2 tsp Baking powder  (omit if you used self raising flour)
• 125g / 4oz Caster sugar
• 2 medium eggs
• 275mls/ 9fl oz safe milk substitute - I used rice
• 1/2 tsp vanilla essence
• 2 tsp lemon juice
• 1 medium ripe banana
• 75g / 3oz melted and cooled vegetable spread (I used Pure Sunflower)
• 150g / 5oz fresh blueberries

Method

• Preheat the oven to 200 C / 400F /Gas Mark 6
• Sift flour, baking powder (if needed) and stir in sugar
• In a second bowl beat the eggs (or prepare replacer), milk substitute and vanilla essence. 
• Mash a banana with a fork and add to the wet mixture
• Add lemon juice (not before or eggs will curdle)
• Make a well in the dry bowl and pour in the wet ingredients. (Or mix it all in your mixer)
• Combine well and stir blueberries in with a fork to prevent breaking them.
• Spoon into muffin trays (makes 12) and bake for 20 minutes or until golden and firm.

Best eaten warm on the day of baking -  doubt these will last long here, they are very nice!