Gluten free blueberry muffins

This version of blueberry muffins uses brown rice flour and ground almonds instead of wheat flour.   I personally love using alternative flours to wheat flour and think that the results are often better. They can be healthier too as gluten free flours do not require as much fat and sugar to tenderise.  These muffins are light and very delicious – served warm they just melt in the mouth!

Makes 12 medium muffins
Time to make 30 minutes

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