Ingredients

• 175g/6oz rice flour
• 50g/2oz tapioca flour
• 1 tsp bicarbonate of soda
• 2 tsp gluten-free baking powder
• 1 rounded tsp xanthan gum
• ¼ tsp salt
• 150g/5oz caster sugar
• 60g/2½oz butter
• melted and cooled
• 1 egg
• preferably free-range
• beaten
• 60g/2½oz buttermilk
• 2 tbsp milk
• 150g/5oz fresh blueberries

Directions

• Preheat the oven to 180C/35F/Gas 4.
• Sift together the rice flour
• tapioca flour
• bicarbonate of soda
• baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
• Whisk together the cooled melted butter
• egg
• buttermilk and milk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter
• egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.
• Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.