Gluten, Dairy, and Soy free Blueberry MuffinsWhat could be yummier than muffins packed with moist flavorful blueberries?
1/3 cup sugar
3 tablespoon oil
1 ½ cup GF flour (may be all brown rice flour or combination of your choice)
¼ teaspoon salt
3 teaspoons baking powder
¾ cup milk or nondairy liquid
½ teaspoon vanilla (optional)
1 heaping cup of fresh or frozen blueberries (no need to thaw)
In the mixing bowl, cream together sugar and shortening. Then beat in the eggs.
Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk. Don’t over beat. Stir in the vanilla.
Pour into greased muffin cups (or papers). Bake in preheated 350 degree oven for about 20 minutes. Makes about 1 dozen muffins.