- 1 c. brown rice flour
- 1/2 c. potato starch
- 1/2 c. tapioca starch/flour
- 1/2 tsp xanthum gum (Authentic Foods makes a corn-free version if needed)
- 4 tsp baking powder
- 1 tsp salt
- 8 Tbsp Spectrum palm oil shortening, melted
- 1/2 c. flax seed gel
- 1 c. milk of some kind – can be cow’s milk, almond milk, rice milk, coconut milk, or hemp milk
- 1 tsp vanilla extract
- 3/4 c. blueberries
- 1/4 c. raw sugar
Preheat oven to 350. Spray muffin tin with oil of choice (not vegetable oil). Mix the three flours, xanthum gum, sugar, baking powder, and salt together in a bowl. Set aside. Combine the melted shortening, flaxseed gel, milk, and vanilla together in a large bowl using a mixer on medium-low speed for about 1 minute. Gradually mix in the flour mixture using mixer. Blend of medium-high speed for about 2 minutes until the batter is smooth. Mix in the blueberries by hand. Spoon into muffin tin. Sprinkle tops with raw sugar. Bake for 28-32 minutes.