I was really craving blueberry muffins a few weeks ago, but didn't have the right recipe. All of my other gluten free muffin recipes call for coconut flour, which I love, but was in the mood for a more traditional muffin texture. This recipe fit the bill exactly: gluten and dairy free, you only need one bowl and a few minutes to mix, and the only flour it calls for is rice flour. Also, most importantly, the muffins themselves did not disappoint. We loved them! They're mildly sweet, slightly dense, and a really nice size. Best when eaten warm, sliced down the middle, and slathered with coconut oil or butter. I liked them so much, I made another batch the night before Casper was born and stashed some in the freezer for later. This is definitely my go-to muffin recipe from now on.



Gluten Free Blueberry Muffins

2 large eggs
1 cup rice, coconut, or almond milk
1/4 cup raw sugar
1/4 cup melted coconut oil or palm shortening
2 cups brown rice flour (I use this sprouted kind)
1 tsp. guar gum*
1 T. + 1 tsp. baking powder
1/2 tsp. sea salt
1 cup fresh or frozen blueberries (I used frozen berries and tossed them in a bit of flour to keep them from sinking to the bottom of the muffins)

Topping:
1 tablespoon raw sugar
1/4 tsp. cinnamon

*I happened to have a small stash of guar gum on hand, but I think the muffins would still turn out great without it.

Preheat oven to 425º. Line a muffin pan with 12 paper liners. In a large bowl, combine eggs, milk of your choice, sugar, oil, and blend until smooth. Add the rice flour, guar gum (if using), baking powder, and salt. Mix until just combined. Fold in the blueberries. Divide the batter among the prepared muffin cups and sprinkle with cinnamon-sugar topping (if using). Bake for 13-16 minutes or until centers are set and tops are golden. Makes a dozen hearty-sized muffins.