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
cup canned wild blueberries, well-drained
Makes 12-16 muffins.
Combine dry ingredients.
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.
Spoon batter into lined muffin cups, filling each 2/3 full.
350 degrees for 20 to 25 minutes or
until toothpick inserted in center comes out clean.