The Gluten-Free Series – Part 2


Mianna O'Dwyer

Blueberry Muffins

Mianna O'Dwyer, Reporter

Hello readers!

Welcome to Part 2 of ‘The Gluten Free Series”!

This week’s focus is on blueberry muffins (you can also sub in whatever berries you would prefer) and these are super quick and easy to make!! Give it a try ?

I know I say this every week, but these are absolutely scrumdiddlyumptious!!

–> Blueberry Muffins

This recipe comes from BBC Good Food.Gluten Free Bursting Blueberry Muffins | BBC Good Food


  • 250g Self-raising gluten free flour
  • 150g Caster sugar
  • 75g Gluten free oats
  • 200g Blueberries
  • 2 Medium eggs, lightly beaten
  • 50ml Oil (Coconut or Vegetable)
  • 150ml Almond milk (NOTE: You can use any milk that you prefer)


  1. Preheat the oven to 200c and place 12 paper cases into a muffin tin.
  2. Put the flour, sugar, oats and blueberries in a large mixing bowl and make a well in the centre.
  3. In another bowl mix the eggs, oil and milk together and then stir into the dry ingredients with a wooden spoon until combined but still a bit lumpy.
  4. Spoon the mixture into the paper cases and bake for 20 minutes or until golden brown.
  5. Let the muffins cool for a minute or two in the tin, then transfer to a rack to cool completely.

Suggestions: Sometimes I like to change things up by adding chocolate chips. My recent favourite is cranberry and white chocolate. I hope you have fun making your own creations and that this series has made gluten-free baking less daunting!

This week I am also sharing my best friend’s favorite – brown butter cookies! Yum!! These cookies are hands down the BEST cookie I have ever had, and they were super easy to make and a total crowd pleaser.

–> Brown Butter Cookies

Brown Butter Cookies (Mianna O’Dwyer)

This recipe can be found on the Thrive Market Website. Make It: Gluten-Free Brown Butter Chocolate Chip Cookies | Thrive Market



  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Place butter in a small saucepan and simmer, swirling occasionally, for about 10 minutes, or until brown bits form on the bottom of the pan and it smells nutty. (The butter will foam up twice, and after the second time, the milk solids will start to brown.) Let cool.
  3. While the butter browns, whisk flour, baking soda, baking powder, and sea salt in a medium bowl.
  4. Add both sugars and the cooled brown butter to a stand mixer fitted with the paddle attachment; mix 2 minutes on low speed. It will look like the ingredients are separating, but they’ll come together once you add the eggs.
  5. Add eggs, beating thoroughly between each addition, then add vanilla. Slowly add dry ingredients and mix until all dry bits are incorporated; fold in chocolate pieces with a spatula.
  6. Using a small ice cream or portion scoop, scoop cookies onto baking sheet, 2-inches apart. Gently flatten cookies with the palm of your hand. Bake 9 to 10 minutes; let cookies cool slightly before transferring them to a cooling rack. Repeat with remaining dough.

These cookies are just as delicious cold as they are warm. The time of 9 to 10 minutes gives you a lovely cookie with a soft centre and golden crispy edges. If you prefer a harder cookie, I suggest baking them for 12-13 minutes.

Have fun and enjoy !!