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Gluten Free Blueberry and Banana Muffins

12 Muffins
Easy
60 minutes
Indulge in the perfect combination of these gluten free blueberries and banana muffins topped with lemon cream cheese. These muffins are irresistible!
Perfect to please your taste buds or to surprise your friends and family. Discover this gluten free delight like no other!
Recipe Ingredients
How to Prepare
Tips
For the cake batter use a plastic piping bag to pipe the mixture into your cake cases more neatly and evenly.
Tips
Loved this delicious dessert? Why not explore our Gluten Free recipes and find your favourite one!
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Recipe Ingredients

For the muffins
75 gSunflower Oil (Vegetable or Coconut Oil can also be used)
1Banana (very ripe, mashed)
200 gBlueberries (Fresh) Optional extra for decoration
Lemon Zest of 1 lemon
220 mlButtermilk
75 gLight Muscovado Sugar
250 gGluten Free Self Raising Flour
1Dr. Oetker Baking Powder Sachet x 1 (5g from Dr.Oetker Baking Powder Tub)
12Dr. Oetker White Muffin Cases (12 cases)
2Medium Eggs Beaten
For the topping
150 gQuark
150 gCream Cheese
40 gIcing Sugar (5 tbsp)
5 mlDr. Oetker Sicilian Lemon Extract (1 tsp) (Lemon Extract 1 tsp)
Dr. Oetker Vanilla Pod Grated
10 gDried Banana (Banana slices for decoration)

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Picture - Dr. Oetker Baking Powder Sachet x 1 (5g from Dr.Oetker Baking Powder Tub)
Picture - Dr. Oetker Sicilian Lemon Extract (1 tsp) (Lemon Extract 1 tsp)
1

To make the muffins preheat the oven to 180°C (350°F or gas mark 4) and place the Cupcake Cases on a baking tray.

2

In a stand mixer or with an electric hand beater, mix the muscovado sugar and sunflower oil together until well mixed and in a liquid consistency. Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everything together.

3

Sift in the flour and Dr. Oetker Baking Powder and very lightly mix until just combined. Add the blueberries and gently fold in. Divide mixture between the Cupcake Cases

4

Place in the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to touch. Allow to cool and turn out onto cooling racks after 10 minutes.

5

To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with sugar and lemon extract. Don't over beat. Gently spread the desired amount of topping over of each muffin.

6

To finish, add a slice of dried banana and a couple of extra blueberries. Your muffins are now ready to serve and enjoy.

Tips

  • For the cake batter use a plastic piping bag to pipe the mixture into your cake cases more neatly and evenly.
  • Loved this delicious dessert? Why not explore our Gluten Free recipes and find your favourite one!