Gluten-Free Blueberry Muffins With Almond Flour

• Whisk together:
• 1 1/3 cups almond meal
• 1 cup sorghum (or brown rice flour, if desired)
• 1/2 cup tapioca starch or potato starch (not potato flour!)
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon Gluten Free Vanilla extract
• Beat in:
• 1 1/3 cups organic light brown sugar
• 2 tablespoons light olive oil or vegetable oil
• 1 egg
• 1/4 cup plain yogurt (Greek)
• 1/2 cup warm water, more as needed, up to 3/4 cup
• 1/2 of lemon, fresh juice

1. Beat the batter until it is smooth, like a slightly thickened cake batter.
2. Add in: 1 pint fresh blueberries, washed and patted dry.
3. Stir gently and briefly.
4. Preheat the oven to 375u0b0F. Line a 12-muffin tin with paper liners.
5. Plop the blueberry muffin batter into the twelve lined cups. Bake in the center of a preheated oven for 23 to 25 minutes, until golden and firm to the touch.
6. A wooden pick inserted into the center should emerge clean. Cool the muffin pan on a wire rack for five minutes.
7. Divine warm. Wrap and freeze leftovers for future breakfast treats.
8. Makes a baker's dozen.

almond meal, sorghum, tapioca starch, salt, baking soda, baking powder, xanthan gum, vanilla, brown sugar, light olive oil, egg, plain yogurt, warm water, lemon

Taken from www.epicurious.com/recipes/member/views/gluten-free-blueberry-muffins-with-almond-flour-52671721 (may not work)