Blueberries may be small, but they offer HUGE benefits and are one of the most antioxidant rich fruits available. As well as improving memory and brain function, blueberries are low in calories, high in nutrients, reduce DNA damage and can help lower blood pressure.
During the month of September it's not unusual to suffer from Seasonal Affective Disorder. You may be feeling down, with little energy and struggling to stay awake during your working day. Sound familiar? Well it's time to stock up on blueberries! For the sweet-toothed among us, we have a treat to help keep those September blues far away...
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
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.