Saturday, May 15, 2010

Gluten Free Blueberry Muffins

This is the last leg of my gluten free craze (at least for now)!


I followed the recipe by I Am Gluten Free for the Blueberry Muffins, although I made a few slight changes here and there, however the entire credit goes to Ellen who is the owner of the original fabulous recipe. 

1 ½ cups rice flour
1 cup gluten free flour
¼ tsp salt
1/2 cup forest honey
1 tbsp baking powder
1 tsp baking soda
1 tsp nutmeg powder
1 ½ cup blueberries (fresh or frozen)
¼ cup milk
½ oil/butter
2 eggs
½ tsp vanilla essence

  • Pre-heat oven to 180°C
  • Beat eggs + butter + honey
  • Sift together flour + baking soda + baking powder + salt + nutmeg powder
  • Mix in the flour with the egg mixture
  • Do not overbeat. With a delicate hand, mix in the blueberries, try not to break them.
  • With the help of a ice cream scoop, put the batter into paper lined muffin cups. The mixture should come up to 2/3rd full. 
  • Bake for 20-25 minutes or until well done.

These taste amazing with a nice cuppa tea, or with a large glass of milk!

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