What do you do when you have an insane amount of blueberries in the fridge and have no idea why? Make blueberry muffins of course! Essentially, this recipe was created using the framework of an online recipe I found and ingredients I had in the house (now is not the time to be pottering around the shops after all), but I love a bit of recipe tinkering. Don’t you? Makes 6
Prep time:10 minutes Cook time:20 minutes INGREDIENTS: 150g rice flour 1/4 tsp xanthan gum 1/2 tsp baking powder 1/4 tsp bicarbonate of soda 1 tsp ground cinnamon pinch fine salt 50g caster sugar 2 tbsp soft brown sugar (if you don’t have this, you can use muscavado, dark brown, or just add an extra 2 tbsp of caster sugar) 120ml milk soured with 1/2tsp lemon juice (you can use any milk you like; I used Rebel Kitchen Mylk and if you have buttermilk, use this instead) 2 eggs 4 tbsp coconut oil, melted and cooled a little. (You can use unsalted butter or any other dairy free alternative you prefer) 120g blueberries (fresh or frozen, I prefer fresh) 1 tbsp granulated sugar for sprinkling (optional) METHOD:
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