Blueberry Muffins

Marlene Mork (GF Utah group)

1 1/2 cup rice flour
1/3 cup potato starch  
1/3 cup tapioca starch
1 tsp xanthan gum
4 tsp baking powder
1/2 tsp salt
1/2 cup sugar
2 eggs, slightly beaten
1 cup milk
1/4 cup oil      
3/4 cup canned wild blueberries, well-drained

1. Combine dry ingredients. 
2. In another bowl or blender beat eggs, milk, and oil. Add egg mixture to dry ingredients; stir only until combined.  Stir in well-drained blueberries.
3. Spoon batter into lined muffin cups, filling each 2/3 full.
4. Bake at 350 degrees for 20 to 25 minutes or until toothpick inserted in center comes out clean. 

Makes 12-16 muffins.