2 cups Edmonds Gluten Free Self Raising Flour
⅓ cup caster sugar
1 tsp grated lemon rind
1½ cups (375ml) buttermilk
3 Tbsp (60ml) vegetable oil
¾ cup dried, fresh or frozen blueberries
2 tsp cinnamon
1 Tbsp caster sugar
1. Preheat oven to 180°C conventional or 160°C fan-forced. Grease a standard 12 hole muffin tin or line with paper cases.
2. Combine the sifted flour and sugar in a large bowl. Add the wet ingredients and then the fruit. Mix very gently. Do not over-mix. Add a little more buttermilk if necessary.
3. Spoon mixture into prepared trays and top with a light dusting of cinnamon and sugar mix. Bake for 20 minutes or until a skewer comes out clean.