Blueberry Muffins

Ingredients:

250g gluten free plain flour

80g ground almonds

150g light brown soft sugar

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp Xanthan gum

1/2 tsp salt

zest of 2 unwaxed lemons

130g unsalted butter, softened

140g cold milk

140g greek yoghurt, cold

2 eggs

2 tbsp lemon juice

1 tsp vanilla bean paste

180g fresh or frozen blueberries

1 tbsp granulated sugar, for sprinkling

Method:

1. Preheat the oven to 190C.  Prepare a 12 hole muffin tin.

2. Sift together the flour, ground almonds, brown sugar, baking powder, bicarbonate of soda, Xanthan gum and salt.

3. Add the lemon zest and butter and, using a hand mixer, work the butter into the dry ingredients until the texture resembles breadcrumbs.

4. In a separate bowl, whisk together the milk, yoghurt, eggs, lemon juice and vanilla paste.  Add the wet ingredients to the flour mixture and whisk until you get a smooth, thick batter with no flour clumps.

5. Spoon about 1 tbsp of the blueberry-free cupcake batter into the bottom of each cupcake liner.

6. Set aside about 30g of the blueberries to sprinkle over the top of the muffins.  Fold the remainder into the remaining batter in the bowl.  Divide the batter equally between the 12 muffin liners, filling each to the brim.

7. Scatter the reserved blueberries on top of the muffins, sprinkle with granulated sugar, and bake for 20-22 mins (if using fresh blueberries) or 24-26 mins (if using frozen).  Remove the muffins from the tin and transfer to a wire rack to cool.