Gluten free bluebery muffins

We can only imagain how frustrating it must be for someone that cant have gluten so this is a easy recipe for you because here we believe EVERYBODY should be able to bake and enjoy no matter what diety problems !

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

2 tbsp milk

150g/5oz fresh blueberries

Preheat the oven to 180C/35F/Gas 4.

Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl.

Add the salt and sugar and mix well.

Whisk together the cooled melted butter, egg, buttermilk and milk in another large bowl.

 Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture.

Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly.

They are nicest served warm.