Gluten-free Blueberries & White Chocolate Muffins

I love eating the blues, and loving every minute of it! After leaving Australia, I miss all my fresh blueberries over there, even the frozen one taste so good before or after baked. Back to KL, it's indeed difficult to find even frozen blueberries, as well as more pricey than I used to buy before. I've no choice but still buy it  Even as I can't find a more versatile berry that lends itself beautifully to all sorts of dishes, be they snacks, mains, desserts, mix in ice cream or just grabbing a handful plain and enjoying while reading my cook book.

In regards on the perfect combination of taste, I decided to add on a little bit of sweetness into this blueberries muffin. Just add on one white button chocolate at the middle of the muffin center prior baking. Once baked, it will be a little bit gooey inside.

Due to gluten-free flour, you may see this muffin not as fluffy as the normal muffin. I've substitute the butter with canola oil in order to have healthier breakfast each day. :)

Some wrinkles can be found on top of muffin after cooling down



I'm submitting this post to Aspiring Bakers #22: Lightened Up Cakes (August 2012) hosted by Qi Ting of A Dessert Diet

See below for Hankerie's recipe

Ingredients

1/4 cup oil
1 cup caster sugar
1/2 tsp vanilla extract
2 large egg
3/4 cup gluten free self raising flour
1/4 cup milk
1 punnet frozen blueberries
some white button chocolate

Method

1. Preheat oven to 175C. Using an electric mixer, beat egg white, 3 quarters of sugar and vanilla in a bowl until light and fluffy. 
2. Beat egg yolks and 1 quarter of sugar. Sift in gluten free self raising flour and then fold in milk. 
3. Mix egg white slowly into step 2 mixture. 
4. Add on some blueberries.
5. Pour out into muffin tin, push one wwite button chocolate into each muffin liner center.
6. Bake for approx 12 mins in a moderate oven.
7. Once baked, cool down and serve.