Blueberry Muffins – *GF, *EF

These are a family – and church family – favorite 🙂  Best part?  They don’t even have cane sugar in them!!

3 cups Millet Flour
1 cup Brown Rice Flour
2 tsp xanthum gum
2 tsp baking powder
1/2 tsp salt

Mix together dry ingredients and set aside.  In a different mixing bowl combine wet ingredients:

1 lemon – juiced and skin grated
1 cup maple syrup
1/2 cup applesauce
2 tsp baking powder – add 2tbsp. Apple Cider Vinegar and 2tbsp. Water (this is the egg replacement – if you don’t need to avoid eggs you can put in 2 large eggs instead).
1 cup milk
1/2 cup melted butter.

After blending all wet ingredients, add the dry ingredients all at once.  Mix.

Add 1 12 oz bag of frozen or fresh blueberries.

Preheat oven to 400.  Grease 24 muffin cups and put equal amounts in each.  You can dust the top with sugar if you so desire.

Bake for 20-25 minutes.

Let cool for 10 minutes and then remove to wire rack and finish cooling.

Serve with cream cheese or sausages!

*Gluten-free, Egg-free