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. 

GET

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

SET

• 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 2/3^rd full. 
• Bake for 20-25 minutes or until well done.

GO

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