Gluten Free Blueberry Muffins

• 1 cup sugar
• 1/2 cup butter or 1/2 cup margarine, at room temp
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 large eggs
• 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
• 1/4 cup tapioca flour
• 1/2 cup potato starch
• 1 1/3 cups rice flour
• 1 tablespoon xanthan gum

1. Heat oven to 375u0b0.
2. Butter 18 muffin cups (or 12 for large muffins).
3. Sift together tapioca flour, potato starch, rice flour, and xanthan gum. This will be your replacement flour mixture.
4. In a bowl, mix the butter until creamy.
5. Add sugar and beat until fluffy.
6. Add eggs one at a time, beating throughout.
7. Beat in salt, baking powder, and vanilla.
8. Fold half of flour mixture then half of milk into batter.
9. Fold in remaining flour mixture and milk.
10. Mix blueberries into batter.
11. Pour into muffin cups.
12. Bake 15 to 20 minutes or until ready.

sugar, butter, vanilla, salt, baking powder, milk, eggs, fresh blueberries, tapioca flour, potato starch, rice flour, xanthan gum

Taken from www.food.com/recipe/gluten-free-blueberry-muffins-493995 (may not work)