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These moist and tasty muffins are excellent in the form of regular size or mini-muffins.
-1 1/2 cups rice flour
1/3 cup sugar
1 TBSP baking powder
1 tsp. salt
1 1/2 tsp cinnamon
1 cup fresh or frozen blueberries
1 egg
1 cup almond milk
1/4 cup oil
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In a large bowl, combine dry ingredients. Add blueberries and set aside. In another bowl, beat egg and almond milk; stir in oil. Add to dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake @ 375 degrees for 20-25 minutes or until muffins test done.
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Yield: 1 dozen
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