Like This Make Perfect Vickys Blueberry Cupcakes, GF DF EF SF NF Recipe

Vickys Blueberry Cupcakes, GF DF EF SF NF. Coconut Flour Blueberry Muffins is part of Blueberry protein muffins - Coconut Flour Blueberry Muffins! If you're looking for an EASY, healthy Raspberry Lemon Bars with Cookie Crumble Paleo GF DF recipes for chicken recipes for dinner recipes for desserts easy recipe recipes for lunch all recipes. Oatmeal Cake - a moist oatmeal cake topped with a coconut and pecan streusel.

These keto blueberry muffins have a crisp top and a soft, fluffy inside! They have a sweet nutty flavor thanks to almond butter and almond flour, and are loaded with In fact, I used parchment muffin liners for ALL my muffins and cupcakes, since ain't nobody got time for a wasted batch of sticky muffins! These blueberry cupcakes are breakfast for dessert. You can cook Vickys Blueberry Cupcakes, GF DF EF SF NF using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vickys Blueberry Cupcakes, GF DF EF SF NF

1. Prepare 225 grams of plain / gluten-free flour.
2. You need 150 grams of golden caster sugar.
3. You need 1 tbsp of baking powder.
4. You need 1/4 tsp of xanthan gum if using gluten-free flour.
5. It's 1/4 tsp of baking soda / bicarb.
6. You need 1 pinch of salt.
7. Prepare 175 ml of light coconut milk or milk of choice.
8. You need 60 grams of melted dairy free spread such as gold foil Stork block.
9. It's 1 of medium banana, very ripe, mashed well.
10. It's 2 tsp of lemon juice.
11. Prepare 1 tsp of vanilla extract.
12. It's 130 grams of blueberries.

Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.

Vickys Blueberry Cupcakes, GF DF EF SF NF instructions

1. Preheat oven to gas 6 / 200C / 400°F.
2. Sift the flour into a bowl and add the xanthan gum if using, baking powder, soda, salt and sugar.
3. Make a well in the middle and add the milk, butter, lemon juice, vanilla and mashed banana.
4. Mix into a batter, then fold in blueberries. You may need to add a few extra tablespoons milk if using gluten-free flour. Let the mixture stand for 5 minutes and check the consistency. It should be quite a thick batter.
5. Spoon into 12 paper cases and bake for 15 - 20 mins. You can sprinkle some golden caster sugar or brush with a little milk then put back to bake after 15 minutes for another 5 minutes. This is just to help with colouring due to there being no egg in the recipe, it doesn't matter if you do that step or not.
6. Take out of the oven and let cool in the tin covered in a clean dishtowel for 30 minutes before removing the paper cases.
7. You can sub the banana for a quarter of a cup / 60mls of another puree such as apple, pear, raspberry or cherry which make the cakes a pretty pink colour or a vegetable puree such as courgette or avocado which is my own personal preference as it imparts no flavour.

Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like. Find this Pin and more on GF, SF, DF, EF basically clean eating. ok maybe not ‍♀️ by Amber Goode.