Blueberry Muffins
Ashley Teare: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Sweet, fluffy, and jammed packed with blueberries, these muffins are to be enjoyed not just for Christmas morning.
Ingredients
  • 57g (¼ c) Shortening ( Palm, vegetable, dairy free butter or butter of choice)
  • 113g (½ c) white sugar
  • ¾ tsp xanthan gum
  • 1 eggs
  • 44g (⅓ c) Tapioca Starch
  • 64g (⅓ c) Potato Starch
  • 55g (⅓ c) white rice flour
  • 2 tsp Baking powder
  • ¼ tsp sea salt
  • ¼ c milk of choice
  • 1 tsp vanilla extra
  • 1 can of Oregon canned blueberries, drained
Directions
  1. Preheat oven to 350 and grease or line a muffin tins
  2. Cream together the shortening, sugar, and xanthan gum.
  3. Add in the egg and mix until well combined
  4. In a separate bowl, sift together the starches, flour, baking powder, and salt.
  5. Add to sugar mixture alternating with the milk and vanilla extra ending with the flours.
  6. Fold in the blueberries.
  7. Fill prepared muffin tins ⅔ full and bake for 20-25 minutes. Rotate about halfway through baking.
Recipe by NourishingWhole at https://nourishingwhole.com/2017/11/13/blueberry-muffins/