Blueberry Muffins Gluten-Free Baking and More.
Name:	Blueberry Muffins
Description:	While developing this recipe, I realized I forgot to buy a critical ingredient, blueberries! Annoyed, I ran to store to buy a bag of frozen blueberries. While there, I was delighted to find frozen wild blueberries. Wild blueberries used to be a special treat for those of us lucky enough to sneak off to Maine during the summer. If you can find wild blueberries, use them. If not, regular blueberries work just fine.
Ingredients:	Dry Ingredients 1 cup white rice flour 1/2 cup sweet rice flour 1/4 cup cornstarch 1 Tablespoon baking powder 1/2 teaspoon salt 1 Tablespoon cornstarch Wet Ingredients 1/4 cup butter, softened 1/2 cup granulated sugar 1 large egg 3/4 cup milk 1 cup frozen blueberries, preferably wild Maine blueberries
Directions:	Preheat oven to 350ºF. Line muffin pan with paper liners. Whisk together dry ingredients, except 1 Tablespoon cornstarch. Set aside. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute. Add egg. Combine until thoroughly blended, about 1 minute. Add half the whisked dry ingredients to creamed butter. Mix until well combined. (Mixture will be dry.) Add milk and blend. Add remaining dry ingredients and blend for 1 minute. Coat frozen blueberries with remaining 1 Tablespoon cornstarch. Fold blueberries into the batter. Spoon batter into lined muffin pans, about 2/3 full. Bake for 15-20 minutes or until muffins are golden and spring back to the touch. Place muffins on a wire rack to cool. Store in an airtight container for 3-4 days or freeze up to one month. Makes 12 Muffins
Created By:	Elizabeth Barbone