Blueberry muffins

Makes 12

Preparation time less than 30 mins

Cooking time 10 to 30 mins

The all-American favourite, any time of the day. To ring the changes, fresh blackberries, raspberries, loganberries or mulberries can be added instead of blueberries.Ingredients
175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz butter, melted and cooled
1 egg, preferably free-range, beaten
60g/2½oz buttermilk
150g/5oz fresh blueberries
12-hole muffin tin lined with paper cases
1. Preheat the oven to 180C/35F/Gas 4.
2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

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