Ingredients: Dry Ingredients
1 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon cornstarch
Wet Ingredients
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
3/4 cup milk
1 cup frozen blueberries, preferably wild Maine blueberries
Directions: Preheat oven to 350ºF. Line muffin pan with paper liners.
- Whisk together dry ingredients, except 1 Tablespoon cornstarch. Set aside.
- In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
- Add egg. Combine until thoroughly blended, about 1 minute.
- Add half the whisked dry ingredients to creamed butter. Mix until well
- combined. (Mixture will be dry.)
- Add milk and blend. Add remaining dry ingredients and blend for 1 minute.
- Coat frozen blueberries with remaining 1 Tablespoon cornstarch. Fold
- blueberries into the batter.
- Spoon batter into lined muffin pans, about 2/3 full. Bake for 15-20 minutes or until muffins are golden and spring back to the touch.
- Place muffins on a wire rack to cool. Store in an airtight container for 3-4 days or freeze up to one month.
Makes 12 Muffins - Created By: Elizabeth Barbone