Ingredients
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.