Ingredients

The following ingredients have 4 Servings
  • 3/4 cup soft butter (if you are dairy free use soft lard or coconut oil)
  • 1/2 cup organic pure cane sugar or sucanat (honey could work I think)
  • 2 eggs (if you are egg free use an egg replacer)
  • Juice of one lemon
  • 1/2 cup brown rice flour (sorghum flour would work too)
  • 1 1/2 cup white rice flour
  • 1 cup tapioca flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups whole sour cream (if you are dairy free use whole coconut milk yogurt)
  • 1 ½ - 2 cups fresh blueberries

Instruction

  • Blend the butter, sugar, eggs, and lemon juice with a hand beater until just combined.
  • Add the rest of the ingredients EXCEPT the blueberries, and combine.
  • Fold in the blueberries.
  • Bake in silicone muffin cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.