Gluten-free Blueberry Muffins
These gluten-free blueberry muffins are a delightful treat that combines the fruity sweetness of fresh blueberries with a light and fluffy texture. The perfect blend of rice flour, tapioca, and a hint of buttermilk creates a moist and tender crumb that is sure to please your taste buds. Enjoy these muffins warm for the ultimate comfort food experience.
— Constant Cookbook
Ingredients
- 175g/6oz rice flour
- 50g/2oz tapioca
- 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
- 1 egg
- 60g/2½oz buttermilk
- 2 tbsp milk
- 150g/5oz fresh blueberries
Instructions
- Preheat the oven to 180C/35F/Gas 4.
- 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.
- 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.
- 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.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 12
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