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Blueberry Muffins


1 1/2 cup rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 eggs, slightly beaten
1 cup milk
1/4 cup oil
3/4 cup canned wild blueberries, well-drained


1. Combine dry ingredients.

2. In another bowl or blender beat eggs, milk, and oil. Add egg mixture to dry ingredients; stir only until combined. Stir in well-drained blueberries.

3. Spoon batter into lined muffin cups, filling each 2/3 full.

4. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Makes 12-16 muffins.

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