Preheat the oven to 180°C (fan assisted or 200°C non fan) and line a muffin tin with paper liners
Add the flour, xanthan gum, baking powder and caster sugar to a large bowl and mix before adding the blueberries. Gently mix the blueberries with the rest of the ingredients
In a jug, whisk together the yogurt, vegetable oil and egg
Add the wet ingredients to the dry ingredients and stir together just until all of the flour is mixed in - do not over mix
Divide the mix between the 12 muffin cases and top with a few additional blueberries. Bake in the oven for 15 - 20 minutes
Test the muffins after 15 minutes by inserting a cocktail stick, if it doesn't come out clean, put them back in for a few minutes. Leave to cool on a wire rack
Keep in an airtight container for up to two days. They are best eaten on the day you bake them.
Nutritional information is given as a guide only and may vary.
Gluten Free Blueberry Muffins https://www.curlyscooking.co.uk/gluten-free-blueberry-muffins/