Blueberry Muffins

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Annabel Karmel


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250 g (9 oz) gluten-free flour

a large pinch of salt

1 tbsp gluten-free baking powder

180 g (6 oz) caster sugar

125 g (4 1/2 oz) blueberries

2 eggs

180 ml (6 fl oz) sunflower oil

180 ml (6 fl oz) soured cream

1 tsp vanilla extract

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