GLUTEN FREE Blueberry Muffins

By cuznvin

Ingredients

• Dry Ingredients
• 1 cup white rice flour
• 1/2 cup sweet rice flour
• 1/4 cup cornstarch
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 Tablespoon cornstarch
• Wet Ingredients
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 cup milk
• 1 cup frozen blueberries, preferably wild Maine blueberries

Preparation

Step 1

Preheat oven to 350ºF. Line muffin pan with paper liners.


Whisk together dry ingredients, except 1 Tablespoon cornstarch. Set aside.


In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.


Add egg. Combine until thoroughly blended, about 1 minute.


Add half the whisked dry ingredients to creamed butter. Mix until well
combined. (Mixture will be dry.)


Add milk and blend. Add remaining dry ingredients and blend for 1 minute.


Coat frozen blueberries with remaining 1 Tablespoon cornstarch. Fold
blueberries into the batter.


Spoon batter into lined muffin pans, about 2/3 full. Bake for 15-20 minutes or until muffins are golden and spring back to the touch.


Place muffins on a wire rack to cool. Store in an airtight container for 3-4 days or freeze up to one month.