Blueberry Muffins

2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
3 tablespoons fructose
1 teaspoon xantham gum
1/2 teaspoon agar agar
1/2 teaspoon sea salt
1-3/4 cups rice milk
2 tablespoons cold pressed sunflower oil
1 teaspoon vanilla extract
1 cup blueberries or other fruit
Preheat oven to 350 F


Mix dry ingredients with electric mixer. Slowly add rice
milk while mixing. Add canola oil and vanilla extract. Add
blueberries. Spoon mixture into an oiled muffin pan. Bake
at 350 F for 40 minutes or until top is light brown. Remove
muffins from the pan and cool on a cake rack. Makes 9
muffins. Add a little water to the unused muffin spaces.