Gluten, Dairy & Cane Sugar Free Blueberry Muffins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup unsweetened rice milk
• 1 tablespoon apple cider vinegar
• 1 1/2 cups brown rice flour
• 3/4 cup sweet rice flour
• 1/2 cup tapioca flour
• 1 teaspoon guar gum
• 1 teaspoon baking soda
• 1 tablespoon gf baking powder
• 1/2 teaspoon sea salt
• 1/3 cup raw honey
• 2 teaspoons gf vanilla
• 2 organic eggs
• 1/4 cup olive oil (or safflower)
• 1 cup frozen blueberries

Recipe

• 1 in a measuring cup, measure out the rice milk and add the vinegar. stir, and set aside (this solution needs to sit for at least 10 minutes. you are making a dairy free "buttermilk" alternative.).
• 2 preheat your oven to 400 degrees.
• 3 in a large mixing bowl, combine your dry ingredients.
• 4 in a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. add your wet ingredients to the dry and mix well until the batter is smooth.
• 5 fold in the frozen blueberries.
• 6 spoon batter in to greased or paper lined muffin tins. bake for 15 - 20 minutes. makes 12 muffins.