Blueberry Muffins

Ingredients- makes 12

175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten free/wheat free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz butter, melted and cooled
1 egg, beaten
60g/2½oz buttermilk
150g/5oz fresh blueberries
muffin tin lined with paper cases (12)


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 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 to combine and finally gently fold in the blueberries.

Divide the mixture 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.