The Best Blueberry Muffins

Submitted by FreetoFeast

"These muffins are really moist and are filled with blueberries. No wheat, dairy, peanuts, tree nuts, or soy. For those who can have dairy, use butter instead of canola."

 

• Ready In: 27mins
• Ingredients: 10
• Yields: 12 muffins

ingredients

• 236.59 ml rice flour
• 118.29 ml tapioca flour
• 118.29 ml potato starch
• 473.18 ml blueberries
• 236.59 ml sugar
• 177.44 ml rice milk
• 118.29 ml canola oil
• 9.85 ml baking powder
• 4.92 ml xanthan gum
• 4.92 ml salt

directions

1. Preheat oven to 350.
2. Mash 1/2 C blueberries and set aside.
3. Mix all the ingredients, except for the blueberries, in a large bowl.
4. Stir in mashed berries.
5. Fold in whole berries.
6. Grease a cupcake pan and bake for 12 minutes.

Reviews

[GlutenFreeMom]

Really good for gluten free! We loved it and it has already earned a spot in the recipe file! We made it with dairy (whole milk and butter) and the kids gobbled them down!