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!
70g ground almonds
1 cup brown rice flour
2 1/2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon salt
2 cups blueberries, fresh or frozen
Grated zest and juice of 1 medium lemon (approx 2 tablespoons juice)
1/3 cup trim milk
1/2 teaspoon baking soda
60g butter or margarine, melted
2 eggs, lightly whisked
1. Preheat oven to 180oC. Spray or lightly oil standard sized muffin tins.
2. Place dry ingredients, lemon zest and blueberries into a bowl
3. Mix milk with baking soda, add melted butter, lemon juice and eggs then add to dry ingredients and mix well. Divide between muffin tins and cook for 15 – 20 minutes or until cooked. Leave several minutes to cool before removing from tins. Cool on a wire rack.