Gluten-free blueberry muffins
2 cups Brown Rice Flour Mix 2/3 cup granulated sugar1 tablespoon baking powder1 teaspoon baking soda3/4 teaspoon xanthum gum1/4 teaspoon salt1/4-1/2 teaspoon nutmeg1 1/2 cups unsweetened fresh dry blueberries1/2 cup milk1/2 cup canola oil 2 large eggs1/2 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray. 2. Mix flour, sugar, baking powder, baking soda, xantham gum, salt and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly. 3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add to dry mixture and stir until just blended. 4. Fill muffin pan and sprinkle with cinnamon sugar.*5. Bake 18-25 minutes and until light golden. Cool on rack.
* Cinnamon sugar is 2 tablespoons sugar to 1/2 teaspoon cinnamon.