GF DF Blueberry Muffins

Perfect Blueberry muffins. Soft, spongy, insides. With a wonderful struesal topping.

2 cups Brown Rice Flour
1/2 cup Arrowroot Flour
1/2 cup Tapioca Flour

Take 2 cups of this mix
2/3 c sugar
1 T baking powder
1 t baking soda
3/4 t xanthan gum
1/4 t salt
1/4-1/2 t nutmeg
1 1/2 c blueberries
1/2 c rice milk
2 Large eggs
1/2 c canola oil
1/2 t pure vanilla extract

Streusal Topping
1/2 cup of flour mix
1/3 c brown sugar
1/2 t cinnamon
1/4 t xanthan gum
3 T canola oil or clarified butter
Mix dry ingredients and add oil. Stir until all dry ingredients are moistened. Break into small pieces with a spoon.

1.)Preheat oven to 375 F. Position rack in center of the oven. Grease muffin tin with oil.
2.)Mix flours, sugar, baking powder, baking soda, xanthan gum, salt, and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly.
3.)Combine rice milk and oil in a small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just blended.
4.)Fill muffin pans 2/3 full. Sprinkle top with streusal topping. Bake 18-25 minutes until light golden. Remove muffins from pan after a 10 minute rest. Serve warm or store for later, if there are any left!!!!!