Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free)

Sweet, flavourful and - most important - tender and moist: in my humble opinion the best gluten free muffins out there! The streusel topping is great but not necessary. Yield: 2.5 - 3 dozen muffins

• Ready In: 30 mins
• Serves: 1
• Yields: 2-3 dozen muffins

Ingredients

• 4  cups  gluten-free rice flour mix
• 1  cup white sugar
• 1⁄3 cup brown sugar
• 2  tablespoons baking powder
• 2  teaspoons baking soda
• 1 1⁄2 teaspoons xanthan gum
• 1⁄2 teaspoon salt
• 2  teaspoons nutmeg
• 1⁄2 teaspoon allspice
• 1  teaspoon cinnamon
• 3  tablespoons flax seed meal
• 2  tablespoons flax seeds
• 6  cups blueberries
• 1  cup soymilk (or vanilla almond milk)
• 1  cup  vegetable oil
• 4  large eggs
• 1  teaspoon vanilla extract

Directions

1. Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
2. 1.) Preheat oven to 375 degrees.
3. 2.) Spray muffin pan (or muffin liners) with cooking spray.
4. 3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
5. 4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
6. 5.) Add liquids to blueberry mixture and stir until just blended.
7. 6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
8. 7.) Bake 18-20 minutes until lightly golden.
9. Streusel Topping (Note: these muffins have great flavour and don’t need the fancy toppings). ½ cup brown rice flour mix,1/3 cup brown sugar, ½ teaspoons cinnamon, ¼ teaspoons xanthan gum, 3 Tb. butter or margarine melted.
10. Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.