150g/5oz fresh blueberries
175g/6oz rice flour
50g/2oz tapioca flour
2 tsp gluten-free baking powder
1 tsp bicarbonate of soda
150g/5oz caster sugar
¼ tsp salt
60²µ/2½´Ç³ú butter, melted and cooled
60²µ/2½´Ç³ú buttermilk
1 egg, preferably free-range, beaten
2 tbsp milk