Gluten Free Dairy Free Blueberry Muffins

 Time for a little breakfast, don't you think? How about a blueberry muffin?

 Gluten Free Dairy Free Blueberry Muffins

4 c. gluten free flour (white rice flour also works)  

1/2 c. sugar

2 Tbsp. + 2 tsp. baking powder

2 tsp. salt

4 eggs

2 c. milk of choice (I use coconut)

1/2 c. light olive oil (light in taste, not calories or fat)

2 c. (or so) blueberries (fresh or frozen works) 

Cinnamon and sugar, for the tops (if desired) 

Preheat oven to 425*.  Mix the dry ingredients (flour, sugar, baking powder, and salt)in one bowl.  Mix the wet ingredients (eggs, milk, and oil) in another. Add the wet to the dry and mix just until combined.  Fold in the blueberries. Fill each muffin cup about 2/3 full. Top with cinnamon and sugar, if desired. 

Cook for 15-20 mins until the edges are slightly browned.

Enjoy!