Entice Blueberry Muffins – Gluten Free


750ml (3 cup)

Entice Self Raising Self Binding Rice Flour

125ml (1/2 cup)

Castor Sugar

1.5ml (1/4tsp)



Eggs, beaten

420ml (1 3/4cup)

Rice Milk

115g (1/2 cup)

375ml (1 ½ cups)

Butter, melted and cooled slightly

Blueberries, fresh, or if frozen, thawed and rinsed.



Preheat the oven to 180°C.

In a bowl, mix rice flour, sugar, and salt.  Whisk together the melted butter, eggs and milk.

Add the milk mixture to the rice flour mixture and stir to combine.

Gently add the blueberries, try not to break them.


Pour into a greased muffin pan.

Bake for 20 – 25 minutes, or until ready.


Makes 10 – 12 muffins.

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