Preheat oven at 180° C /160° C (fan forced). Line a 12 cup muffin pan with paper cases
Sift rice flour, potato flour, cornflour, bicarbonate soda, baking powder and xanthan gum into a large bowl
In a separate bowl, mix melted dairy free spread, sugar, eggs , Vitasoy Soy Milky Lite and orange rind together, until well combined. Add blueberries and flour mix and gently fold together. Do not over mix
Spoon mixture evenly into muffin tray and bake for 20-25 minutes or until golden brown and cooked through. Stand in tin for 5 minutes and transfer to a wire rack to cool
Tips & Hints:
Replace all of the above ingredients with 2 cups of gluten free self raising flour if you prefer.
Use fresh or frozen blueberries
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