Blueberries are enjoyed by many children, and these blueberry muffins are popular at breakfast, for tea & a gluten free diet. The soured cream makes them nice and moist.

A bowl of blueberries makes a good snack. According to researchers at the University of Boston, they top the list in terms of antioxidant activity when compared to 40 other fresh fruit and vegetables. While containing well-known antioxidants, such as vitamins C and E, their main health benefits come from the pigment (anthocyanin) that gives blueberries their blue colour.

Ingredients

250 g (9 oz) gluten-free flour
a large pinch of salt
1 tbsp gluten-free baking powder
180 g (6 oz) caster sugar
125 g (4 1/2 oz) blueberries
2 eggs
180 ml (6 fl oz) sunflower oil
180 ml (6 fl oz) soured cream
1 tsp vanilla extract
juice and grated zest of 1 small lemon

Method:

Pre-heat the oven to 190°C/375°F/Gas 5.

Stir together the flour, salt, baking powder, sugar and blueberries. Whisk together the eggs, oil, soured cream, vanilla extract, lemon juice and zest (it will look a bit curdled).  Stir the wet ingredients into the dry ingredients and spoon into 12 muffin cases until about three-quarters full. 

Bake for 20–25 minutes. Allow to cool in the tin for 5 minutes before removing. Best served warm, though you can keep for a day in an airtight tin or freeze.

Information:
Suitable for freezing.
Preparation time: 10 minutes
Cooking time: 25 minutes
Makes 12 muffins