Tuesday, 11 November 2014

Gluten-Free Blueberry Muffins


1. 2 cups of white rice flour
2. 1/2 cup of sweet rice flour
3. 250gm of butter (softened at room temperature)
4. 4 eggs
5. 1 teaspoon of vanilla
6. 1 cup of apple sauce (Click on LINK for recipe on how to make home-made apple sauce)
7. 1 teaspoon of baking soda
8. 1 teaspoon of baking powder
9. 1 cup of blueberries
10. 1 cup of milk (I used rice/quinoa milk)


1. Cream the butter.

2. Add one egg at a time and continue stirring the batter.

3. Add the dry ingredients alternating with the applesauce and milk while continue stirring.

4. Lastly add the blueberries.

5. Preheat oven at 170C.

6. Line muffin baking trays with muffin paper casings and scoop the batter into them.

7. Bake for approximately 25 minutes.

8. Allow to cool slightly before eating. You can freeze the extras.

Bon appétit!