Gluten-Free Blueberry Muffins

Aletha

Fluffy, delicious muffins--without gluten! Made with soy and brown rice flour, these delightful muffins are perfect for special diets. Enjoy!

Prep time: 25 minutes, Makes about 12 muffins

1 1/2 c. soy flour
1/2 c. brown rice flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cinnamon
2 Wild Oats Large eggs
1/4 cup vanilla or plain yogurt
1/4 cup canola oil
1 tsp. vanilla extract
1/3 c. maple syrup
3/4 c. Wild Oats Organic Milk or Soymilk
1 1/2 cups frozen blueberries, thawed and drained (of course substitute fresh when they are in season!)
2 Tbsp. raw sugar
Preheat oven to 400°F. In a mixing bowl, sift together the soy flour, rice flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix together the eggs yogurt, oil, vanilla, maple syrup and milk. Pour wet mixture into dry mixture. Stir to combine. Do not over mix. Gently fold in the blueberries. Fill muffin cups to about 2/3 full. Lightly sprinkle sugar over the muffins. Bake for about 20 minutes or until golden brown. Makes 12 muffins.

Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it.