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Tuesday, 27 January 2015

Blueberry Muffins

We really do like blueberry muffins around here.  And one can never have too many variations on a theme if it involves blueberries, at least in my house.  I've posted blueberry muffins with streusel topping and blueberry-lemon muffins, so here's one more delicious recipe to add! We love to go blueberry picking in the late summer and we freeze them to eat throughout the winter months. Yum!  This recipe has a bit of depth to it thanks to the addition of corn flour in the recipe.  They have been particularly enjoyable to eat while snowed in during a blizzard. Yum!  Enjoy!

Ready to eat! 
Blueberry Muffins
Makes 12 Muffins

Set oven to 400F. Line 12 muffins cups with paper liners.

Mix together in a large bowl:
½ cup corn flour (not cornstarch, not cornmeal - it's sold as corn flour and is a more fine version of cornmeal)
½ cup white OR brown rice flour (or half brown/half white flours)
½ cup tapioca starch
½ tsp xantham gum
½ cup sugar
2 tsp. baking powder
½ tsp. salt

½ tsp. cinnamon (optional, but recommended)

Add and mix in just until combined (don't overmix, it's okay if there are a few lumps):
¾ cup milk (lactose-free or other milk substitutes work as well)
¼ cup butter, melted
1 egg

Add & fold in:
1 cup fresh or frozen blueberries

Divide evenly between 12 muffin cups, lined with paper baking cups.

Bake at 400F for 15-22 minutes until nicely browned on top (cooking time varies depending on whether you use frozen or fresh blueberries).
Remove to cooling rack to cool.  Great warm or cooled.  Enjoy!
Fresh from the oven - a little oddly divided size-wise due to little kids helping - but still delicious!

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