Gluten-free blueberry muffins
Method
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Preheat the oven to 180C/35F/Gas 4.
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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.
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Whisk together the cooled melted butter, egg, buttermilk and milk 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.
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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.
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
- 2 tbsp milk
- 150g/5oz fresh blueberries
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Gluten-free blueberry muffins
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