Gluten free blueberry muffins
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
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