Blueberry Muffins – Gluten-free

¾ cup tapioca starch flour
½ cup potato starch flour
¼ cup millet flour
¼ cup rice flour
3 Tsp. baking powder
½ Tsp. salt
1 Tsp. baking soda
1 egg
¾ cup rice milk
1 Tsp. vanilla
¼ cup raw sugar
¼ cup butter
1 cup blueberries tossed in
1 Tbsp. rice flour

Mix dry ingredients together. Beat wet ingredients and add to dry. Add floured blueberries. Spoon batter into greased muffin tins ½ to ¾ full. Bake at 400°F for about 25 minutes.

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