Gluten Free, Dairy Free Blueberry Muffins

My aunt asked me to create some gluten free, dairy free blueberry muffins that taste like the ones from a Betty Crocker mix.  I happen to think these taste better than the boxed mix, but I'm also partial to fresh blueberries. You can substitute frozen berries (as well as wheat flour and cow's milk), but fresh blueberries are cheap right now.  So this is a great time to take advantage of the availability of fresh berries and enjoy some delicious muffins!

1 1/2 c. Brenda's GF flour blend*
1 c. sugar
1 1/2 tsp. xanthan gum (omit if using wheat flour)
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. oil
1/3 c. almond milk (I used Silk Original Almond Milk)
1/2 tsp. vanilla extract
1 1/4 c. blueberries (if using frozen, do not thaw)
White sugar sprinkles, optional

Combine first five ingredients in a mixing bowl.  In a separate bowl, combine eggs, oil, almond milk, and vanilla extract.  Add wet ingredients to dry ingredients and stir until combined.  The batter will be thick.  Fold in blueberries.

Pour mixture into greased muffin cups and sprinkle with sugar crystals for a fancy presentation, if desired.  Bake at 375 degrees for 20-22 minutes.  Let cool for 5 minutes before serving, since berries will be hot.

*Brenda's GF Flour Blend:
1 c. brown rice flour
1 c. white rice flour
1/3 c. tapioca flour/starch
1/3 c. potato starch
1/3 c. cornstarch
1 T. potato flour
1 T. sweet rice (or sticky rice) flour

For a little more fiber, you can try substituting 1/4 c. sorghum for 1/4 c. of the flour blend, or add 1 T. ground flax.