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
Preparation
Step 1
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.