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Blueberry Muffins

Before I knew I was Coeliac Blueberry Muffins were my favourite morning tea. As gluten free options are hard to come by or often not worth eating I thought I’d test run my own. I still had some frozen blueberries from last season and knew they’d go down as a great afternoon treat after working around the property moving sheep, feeding chooks (nothing better than getting to use your own eggs) and other bits and pieces.

You can use fresh blueberries if you can fine them or even other berries, just watch out for strawberries they can make the muffins soggy, and no one wants a soggy muffin.

2 cups gluten-free Self Raising (I use orgran brand)
1 teaspoon Sweet Spice or cinnamon
½ cup salted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
½ cup buttermilk
1 heaped cup blueberries
Sugar Sprinkle
½ teaspoon Sweet Spice or cinnamon
2 tablespoon sugar

Instructions
Preheat oven to 220C place muffin cases in muffin or cupcake tray. In a bowl, toss berries with 1 tablespoon of flour, just to coat. In another bowl, add the rest of the flour and sweet spice.
In the bowl of a mixer, beat the butter for 1 minute. Then, add 1 cup sugar, cream it with the butter, stop to scrape down the sides when you need too, until light and fluffy. Now add one egg at a time until each is mixed in well before adding the next. Add vanilla, mix. Add half of the prepared flour mixture, followed by all the buttermilk, and the remaining flour until it is well blended, but make sure you don’t overmix. Fold the floured berries into the batter until *just combined* Overmixing will result is a blue/green muffin once they’re baked.
Divide the batter into the prepared muffin tray. Sprinkle the muffins with the sugar sprinkle. Place the muffin pan in the oven and immediately drop the oven temperature to 190ºC. Bake the muffins for 25-30 minutes or until the muffins are cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.