Gluten Free Blueberry Muffins

Muffins:

• 2 cups White Wings Gluten Free Self Raising Flour
• ⅓ cup CSR Sugar
• 1 tsp grated lemon rind
• ¾ cup buttermilk
• 2 large eggs
• 3 Tbsp vegetable oil
• ¾ cup dried fresh or frozen blueberries

For Dusting:

• 2 tsp cinnamon
• 1 Tbsp sugar

1. Preheat oven to 180ºC conventional or 160ºC fan-forced. Grease a standard muffin tin or line with paper cases.
2. Combine 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 muffin tin and top with a light dusting of the cinnamon and sugar mix. Bake for 20 minutes or until a skewer comes out clean.