Gluten Free Blueberry Muffins

Very delightful muffins. A tiny bit dense but the flavor is spot on. The recipe only makes six muffins so it's perfect for trying them out.

Ingredients:

Streusel topping (optional):

• 2 tablespoons brown/white sugar

• 1 1/2 teaspoons white rice flour

• 1 teaspoon canola oil

Muffins:

• 1 egg

• 1/2 cup milk

• 2 tablespoons sugar

• 2 tablespoons canola oil

• 1 cup white or brown rice flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon grated lemon or lime zest

• 1/2 cup fresh/frozen blueberries

Directions:

• Preheat the oven to 425°F.

• Lightly grease a 6-cup muffin tin or add cupcake papers.

• Prepare the streusel topping: In a small bowl, whisk together the sugar and flour. Add oil and mix together until fully incorporated and you have a sandy texture. Set aside.

• Prepare the muffins: In another small bowl, combine white rice flour, sugar, baking powder, salt, lemon or lime zest. Carefully stir in blueberries.

• In a medium bowl, mix the egg, milk and canola oil until well blended. Add in the dry ingredients and mix just until combined.

• Pour into the prepared muffin tin, filling each well about 2/3 full. Sprinkle muffins with streusel topping. Bake for 15-20 minutes until the edges are slightly browned. Allow muffins to cool for 5 minutes before removing from the tin.

• ·Makes 6. Best eaten when fresh (in one day)