Blueberry Muffins (gluten free)

1,1/2 c. brown rice flour
1/2 cup potato starch
1/4 cup tapioca flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon cinnamon
1 ½ cups fresh or frozen blueberries
½ cup milk (or soy, rice or almond milk)
½ cup extra virgin olive oil
2 large eggs
½ teaspoon pure vanilla extract

Topping
combine:
1/4 cup brown rice flour
1/4 c potato flakes
1/3 cup brown sugar
½ teaspoon cinnamon
3 tablespoons unsalted butter, melted
OR simply combine brown sugar, cinnamon and sprinkle on top of batter

Preheat oven to 375 degrees. Spray or oil muffin pan. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt, and cinnamon in large mixing bowl. Add blueberries; stir to coat evenly.
Combine milk, eggs, vanilla and oil in small bowl. Beat til frothy. Add liquids to blueberry mixture and stir until just blended.
Fill muffin pans 2/3 full. Sprinkle top with cinnamon sugar or streusel topping. Bake 18 – 25 minutes until lightly golden. Remove muffins from pan and cool on rack or serve warm. Will keep for several days or longer in covered container, refrigerated.

Breakfast, Dessert, Recipes

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