Blueberry & Cinnamon Muffins

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:

1. Preheat the oven to 180c/160c fan/gas 4.
2. Add the lemon juice to the milk, stir and set aside.
3. Line a muffin tin with 6 muffin papers.  If you only have a 12 cup muffin tin; add some hot water to the empty cups before baking as this will ensure that the muffin batter rises evenly across the tray
4. In a large bowl add the rice flour, xanthan gum, baking powder, bicarb, salt, cinnamon and sugar(s) and mix together to combine
5. Beat the eggs into the soured milk, then add the melted and slightly cooled coconut oil mixing well
6. Make a well in the centre of the dry ingredients, then slowly pour in the wet ingredients stirring as you go.  You want everything to be well combined, glossy, smooth and a gorgeous sunshine yellow colour!
7. Fold through the blueberries, retaining some to stud the tops of the muffins with
8. Spoon the mixture into the prepared muffin tin (this mixture will yield about heaped 2 dessert spoons of mixture per cup)
9. Adorn each cup with some additional blueberries, then sprinkle the tops of each one with some granulated sugar.
10. Bake for 20 minutes or until golden, domed and spring back when pushed lightly
11. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
12. Eat, greedily.

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