Blueberry Muffins

I’m still experimenting with the rice flour.  These muffins were light and fluffy inside with a hint of a crispy top  and not too sweet. The tasted great and didn’t last long.

blueberry muffins

Blueberry Muffins

(makes 12)

150g       self-raising flour

150 g      brown rice flour

2tsp       baking powder

3              eggs

150ml    butter milk

1tsp       vanilla extract

80g         melted, unsalted butter

160g       fresh blueberries


  1. Heat oven to 200oC and line muffin tray.
  2. Mix all dry ingredients together (except blueberries).
  3. Whisk the eggs, buttermilk, vanilla and  melted butter together.
  4. Combine wet and dry ingredients lightly.
  5. Fold in blueberries.
  6. Spoon into cases and cook for 18 minutes.






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