This recipe comes to us from Mary Guerriero.

1 cup brown rice flour
½ cup potato starch flour
½ cup tapioca flour
2 teaspoon xanthan gum
2 ½ teaspoon Baking powder
1/3 + 1 T. sugar
¾ teaspoon Salt
¼ cup applesauce
2 large eggs, lightly beaten
¼ cup canola oil
¾ cup nonfat milk
½ teaspoon Vanilla
1 ½ cups fresh or frozen

Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.

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