Blueberry muffins

I'm almost ashamed to say it's been a really, really, really long while since I've actually blogged a recipe. That doesn't mean I've stopped baking, because baking never stops when you have two gluten free boys to take care of. But life has been a tad bit hectic so blogging the recipes I developed never quite 'happened' to make it onto here. 

This week a brand new kitchen gadget arrived: My very own Kenwood Kmix and that was reason enough to bake something. Because, it is no use letting it be pretty on your kitchen countertop right? So... blueberry muffins it was. And they turned out so nice I just couldn't let them go "unblogged'. So hey... I'm back! 

This recipe makes 12 midsize muffins

Ingredients: 

• 100 grams (3.5 oz) of rice flour
• 50 grams (1.76 oz) of corn flour
• 100 grams (3.5 oz) of almond flour
• 75 grams (2.65 oz) of sugar
• 10 grams (0.35 oz) of vanilla sugar
• 2 teaspoons baking soda
• 2 teaspoons fiber husk
• 1 teaspoon of xanthan gum
• 1 teaspoon of cinnamon
• 100 grams (3.5 oz) of soft butter
• 2 dl (3.33 fl oz) of butter milk 
• 2 eggs
• 175 grams (6.17 oz) of blueberries

Instructions:

1. Preheat the oven to 175 degrees centigrade/ 350 fahrenheit. 
2. Put the paper cups into the muffin tray or butter the muffin tray. 
3. Mix all the dry ingredients in one bowl. 
4. Beat the sugar into the soft butter until it is a fluffy mixture. Add the eggs and beat them into the butter mixture. 
5. Add the mixed dry ingredients and mix it all in until it is combined. Then add the blueberries and fold them in carefully so they won't break open. I added them to the mixture in my Kmix and let it mix on the slowest/first setting. 
6. Scoop the mixture into the muffin tray with a spoon. 
7. Put in the oven and bake for about 20-25 minutes until golden brown. 
8. Take them out of the oven, let them cool in the tray first for a couple of minutes. Then take them out and let them cool completely on a wire rack. 

Enjoy!!