Blueberry Rice Flour Muffins


120 g frozen blueberries

120g rice flour

120ml non-fat natural yoghurt

55g butter

50g sugar

30g brown sugar

30g corn starch

2 eggs

0.5 tsp. baking powder

0.25 tsp. baking soda

pinch of salt

icing sugar for serving

Step by step recipe

Step 1.

Pour the rice flour, cornflour, baking powder, baking soda, white and brown sugar and salt into a bowl and stir together. Make a well in the centre, pour in the eggs, put in the yoghurt and butter. Crush it with a fork and mix everything thoroughly until smooth.

Step 2.

Sprinkle most of the blueberries into the dough, mix well.

Step 3.

Preheat the oven to 180°C. Place paper forms in silicone muffin tins, spread the batter out evenly, spread a few of the remaining berries on top. Bake for about 20 minutes.

Step 4.

Remove the muffins from the silicone molds, sprinkle with icing sugar and serve.

A Useful Tip

Blueberries do not need to be defrosted in advance: put them straight into the batter. Mix gently so that they do not burst, otherwise the mixture will be too wet and the muffins will stick to the molds.

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