Gluten-Free Berry Muffins

Ingredients

• 8 ounces white rice flour
• 2.5 ounces sweet rice flour
• 2.75 ounces potato starch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 1/4 cups milk
• 2 large eggs
• 3/4 cup oil
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh blueberries, washed and picked over
• 1 cup diced strawberries
• 1/2 cup fresh raspberries
• 10.5 ounces granulated sugar
• Non-stick gluten-free cooking spray

Directions

1. Heat the oven to 375 degrees F. Set paper cupcake liners in the muffin pans, or coat the pans with non-stick gluten-free cooking spray. In a large bowl, whisk the white rice flour and sweet rice flour with the potato starch, baking powder, salt, and xanthan gum. In a small bowl, whisk the eggs, milk, oil, and vanilla. Pour the wet mixture into the dry mixture and whisk just until it becomes a batter, about 30 seconds. Add the granulated sugar and whisk until combined. Switch to a rubber spatula, then gently fold in the berries.
2. Divide the batter among the prepared muffin cups, filling each about 2/3 full. Bake until the muffins are golden on top and a cake tester inserted in the center comes out clean, about 20 to 25 minutes.
3. Move the muffins to a wire rack to cool. Store them in an airtight container for up to 3 days, or freeze once cooled.