Blueberry Muffins, Gluten Free | Ruut

Heidelbeer-Muffins, glutenfrei | Ruut

| gluten free |

Recipe from : Lena from

Ingredients : for 12 muffins

  • 240g Ruut cassava flour
  • 80g gluten-free oatmeal
  • 13g psyllium husk powder
  • 65g sugar
  • 2.5 tsp baking powder
  • 1 pinch of salt
  • 2 eggs size L
  • 1 banana
  • 160g coconut or olive oil
  • 150 ml plant-based milk, eg almond milk
  • 180-200 g blueberries

gluten free blueberry muffins


Tip :) Only use a kitchen scale for our recipes and to weigh the flour.

  1. Preheat the oven to 180°C and line a muffin tin with 12 paper cups.
  2. Mix the cassava flour, oat flour, psyllium husk powder, sugar, baking powder and salt in a bowl.
  3. Mash the banana and set aside. Mix the oil, eggs and almond milk together and then add to the dry ingredients along with the banana, mixing well until a dough forms. Finally, wash the blueberries and carefully fold them into the batter.
  4. Divide the batter evenly among the muffin cases and then bake in a preheated oven at 180 degrees, top and bottom heat, for 30-35 minutes.
  5. Allow to cool briefly in the tin and then place the muffins individually on a wire rack and allow to cool completely.

gluten free blueberry muffins


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