Gluten Free Blueberry Muffins
Ingredients:
- 2 large or 3 small eggs, ideally pasture-fed
- 1/4 tsp salt
- 1/4 cup sugar, ideally organic
- 1/2 cup potato starch
- 1/2 tsp baking soda
- 1 cup blueberries, frozen or fresh
Instructions:
- Ensure the eggs are at room temperature. If you forget to take them out beforehand, dip them in warm water for a few minutes to take the chill off.
- Measure out blueberries in a cup and leave them to defrost a little if using frozen.
- Pull out muffin tin and muffin liners – grease well with butter as these muffins are delicate and will stick.
- Separate the eggs. With an electric beater/stand mixer, whip the whites and salt until little peaks form. (About 3 minutes.)
- In a bowl mix the egg yolks, sugar, and baking soda.
- Sift the flour over the egg whites and mix together carefully.
- Then mix through the yolk mixture. (Mix minimally to incorporate ingredients, without losing the airiness of the egg whites.)
- Line each muffin section with paper then fill two tablespoons full of the mixture, keep doing this until all 6 are filled, Then top up each evenly by the tablespoon until all the mix is used.
- Then drop a few blueberries in each and keep going until all the blueberries are used up. By adding them in last, it prevents them from breaking. Note that they will sink to the bottom while cooking.
- Bake at 180C (360F) for 15 minutes until just brown on top. Allow to cool for a few minutes before eating.
- Store extras in an air tight container. Eat within the next day or two.
