Chocolate Blueberry Muffins

• 1 cup Brown Rice Flour
• 1 cup Tapioca Starch
• 1 teaspoon Xanthan Gum
• 1- 1/2 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 Tablespoons Cocoa Powder
• 23 cups Brown Sugar
• 1 teaspoon Cinnamon
• 1 Egg
• 1 teaspoon Vanilla
• 1/4 cups Butter, Melted
• 1 cup Vanilla Soy Or Almond Milk
• 1 cup Fresh Blueberries
• 1/4 cups Chocolate Chips

1. 1.
2. Preheat oven to 350 degrees F and line a muffin tray.
3. 2.
4. Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, salt, cocoa powder, brown sugar and cinnamon in a large bowl and mix well.
5. 3.
6. In a separate bowl, whisk together the egg, vanilla, melted butter and milk.
7. 4.
8. Add the wet ingredients to the dry, mixing as you go until well combined.
9. 5.
10. Fold in the blueberries and chocolate chips.
11. 6.
12. Bake 20-25 minutes or until an inserted toothpick comes out clean.

brown rice flour, tapioca, xanthan gum, baking soda, salt, cocoa, brown sugar, cinnamon, egg, vanilla, butter, vanilla, fresh blueberries, chocolate chips

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-blueberry-muffins/ (may not work)