Blueberry Muffins

Gluten-Free Blueberry Muffins

Ingredients:

1/2 cup sugar
2 eggs, beaten
3/4 cup milk
1/4 cup melted butter
1 Tbsp vinegar
1 cup rice flour
1/2 cup tapioca flour
1/4 cup arrowroot flour
1/2 cup potato starch
1 1/4 tsp xanthan gum
1 Tbsp baking powder

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 until inserted toothpick comes out clean.