Blueberry Muffins (Gluten, Dairy And Egg Free)

• 2/3 cup brown rice flour
• 1/3 cup rice flour
• 1/2 cup potato starch
• 2 teaspoons baking powder (gluten-free)
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/3 cup almond meal
• 2 teaspoons vegan egg replacer powder
• 1/4 cup water
• 1/2 cup oil
• 1/4 cup silken tofu
• 1/2 cup soymilk
• 1 teaspoon vanilla extract
• 1 lemon, zest of
• 2 teaspoons lemon juice
• 1 cup blueberries (fresh or frozen)

1. Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well.
2. Beat egg replacer with water until fluffy.
3. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla.
4. Add to dry ingredients and mix.
5. Stir in blueberries.
6. Spoon into greased muffin pans.
7. Bake for 30-35 minutes at 180u0b0C (350u0b0F).

brown rice flour, rice flour, potato starch, baking powder, baking soda, xanthan gum, salt, sugar, almond meal, egg, water, oil, silken tofu, soymilk, vanilla, lemon, lemon juice, blueberries

Taken from www.food.com/recipe/blueberry-muffins-gluten-dairy-and-egg-free-147280 (may not work)