1 1/2 cup gluten-free flour blend
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 cup rice milk
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup blueberries (fresh or frozen)
preheat oven to 350F
In a medium bowl whisk together all of the dry ingredients.
Then slowly stir in the rice milk, canola oil, vanilla extract and lemon extract.
When everything is incorporated, fold in your blueberries.
Scoop the muffin batter into a line muffin pan and bake for 25-30 minutes until the muffins turn a nice golden brown or until done.