2 happy eggs
250g gluten-free self raising flour
100g caster sugar
1 small punnet blueberries
1. Mix the butter and caster sugar together until they form a light creamy paste. Add the eggs and beat with a whisk until the mixture is light and fluffy; this is the key to keeping the texture of your muffins. Gently, fold in the flour using a wooden spoon and finally the blueberries. Add milk as required to keep the mixture moist.
2. Lightly oil your Muffin moulds and pour the mixture in, right to the top. Place in a preheated oven at 180°C for approx 20 minutes.
3. To check whether they’re cooked, the top of the Muffin should spring back when lightly touched. Put them back in the oven for a couple of minutes if they’re not quite ready.
4. Serve hot with butter.
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