Gluten-Free Blueberry Muffins
Author: 
Recipe type: Gluten-Free Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1½ cups milk (I use rice milk to make this dairy free)
  • ½ cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 cup coconut palm sugar (or white sugar)
  • 2 cups blueberries
  • 2 cups brown rice flour
  • 1 cup potato starch
  • ½ cup tapioca flour
  • 1 teaspoon guar gum
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 -4 tablespoons coarse raw sugar for topping (optional)
Directions
  1. Preheat oven to 375 and grease or line muffin tins.
  2. In a bowl mix flours, potato starch, sugar, guar gum, baking powder, and salt.
  3. In a separate bowl, blend the milk, oil, eggs, and vanilla.
  4. Add the liquid mixture to the flour mixture, stir until blended.
  5. Add the berries and stir until just blended.
  6. Fill pre-greased (or lined) muffin cups ¾ full with batter.
  7. Sprinkle coarse raw sugar over the muffin batter.
  8. Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean.
Notes
If you use frozen or canned blueberries, rinse well before adding them to the batter.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=15445