[MedicalConspiracies] Gluten Free Blueberry Muffins

Blueberry Muffins

A light tender muffin with fresh blueberries.

Ingredients:

1 cup rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/4 cup arrowroot flour
1 1/4 tsp xanthan gum
1 Tbsp baking powder
1/2 cup sugar
1 tsp salt
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
1 Tbsp vinegar
1 cup blueberries (fresh or frozen)
2 Tbsp sugar

Directions:

Preheat oven to 400°F.

Thoroughly mix the baking powder, sugar, salt, rice flour, potato starch, tapioca flour, arrowroot flour and xanthan gum together.

Mix in the eggs, milk, melted butter and vinegar. Stir until they just begin to blend.

Finally, add the blueberries and stir in just until mixed.

Lightly grease muffin tins or use paper liners before you fill them with batter. Be sure to sprinkle a bit of sugar on top.  Bake for about 20 to 25 minutes or ntil an inserted toothpick comes out clean.

Contributed by Angie Halten