I find these so delicious when they are still warm from the oven and the top is crunchy.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

Ingredients 

Dry

200 g Bakers' Magic Gluten free flour

30 g Potato starch

2 tsp Baking powder

1/4 tsp Salt

125 g Caster sugar

Wet

160 g Oil (I use Rice bran oil)

1 egg

185 g Milk

1 tsp Vinegar

165 g Blueberries

 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Method

Preheat oven to 170 C.

Line a muffin tin with 12 patty cake papers or a large (jumbo, Texan) muffin tray with 6.  

Weigh out the milk into a container & sour it with the vinegar. I usually warm the mix up a little in the microwave (20 - 30 secs on high). Having a warm mix will thicken the batter more quickly. A thick batter will keep the blueberries suspended in it instead of them sinking to the bottom.  

Mix together the dry ingredients into a bowl.

In another bowl mix together the oil & eggs with the soured milk.

Pour the wet mix over the dry mix & stir to combine. Keep on stirring until there are no more lumps in the batter. The batter should have thickened considerably.

Stir in the blueberries. 

Spoon the mixture "equally" into the patty cake papers (I nearly fill them to the top).

Bake for approximately 25 mins for small muffins & 35 mins for large muffins.

Makes 12 or 6.

Simply enjoy!