Gluten-Free Tuesday: 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. Preheat oven to 375 degrees F. Line muffins pans with paper cupcake liners or spray pans with non-stick gluten-free cooking spray.
2. In large bowl, whisk together white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. In small bowl, whisk together eggs, milks, oil, and vanilla. Add wet ingredients to dry. Whisk together until a batter forms, about 30 seconds. Add granulated sugar. Whisk to combine. Switch to a rubber spatula and gently fold in berries.
3. Fill prepared muffin cups about 2/3 full. Bake until muffins are golden brown and cake tester inserted into the center of muffins comes out clean, about 20 to 25 minutes.
4. Transfer muffins to wire rack to cool. Store muffins in an airtight container for up to three days or freeze once cooled.