Spiced Flax Blueberry Muffins (Gluten Free, Dairy Free) - cooking recipe

Ingredients

4 cups gluten-free rice flour mix
1 cup white sugar
1/3 cup brown sugar
2 tablespoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
2 teaspoons nutmeg
1/2 teaspoon allspice
1 teaspoon cinnamon
3 tablespoons flax seed meal
2 tablespoons flax seeds
6 cups blueberries
1 cup soymilk (or vanilla almond milk)
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

Preparation

Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups.
1.) Preheat oven to 375 degrees.
2.) Spray muffin pan (or muffin liners) with cooking spray.
3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly.
4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla.
5.) Add liquids to blueberry mixture and stir until just blended.
6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.)
7.) Bake 18-20 minutes until lightly golden.
Streusel Topping (Note: these muffins have great flavour and don't need the fancy toppings). 1/2 cup brown rice flour mix,1/3 cup brown sugar, 1/2 teaspoons cinnamon, 1/4 teaspoons xanthan gum, 3 Tb. butter or margarine melted.
Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.