The Best Blueberry Muffins

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: 27 mins
• Yields: 12 muffins

Ingredients

• 1  cup  rice flour
• 1⁄2 cup tapioca flour
• 1⁄2 cup potato starch
• 2  cups blueberries
• 1  cup sugar
• 3⁄4 cup  rice milk
• 1⁄2 cup canola oil
• 2  teaspoons baking powder
• 1  teaspoon xanthan gum
• 1  teaspoon 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.