Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon xanthan gum
1/2 cup brown rice syrup
1 Tablespoon baking powder
1/2 teaspoon salt
8 drops Lemon essential oil
1 egg
1 cup milk
1/2 cup butter, melted
1 cup fresh or frozen blueberries
Directions:
Mix flour, xanthan gum, baking powder, and salt in large glass bowl. Beat egg in medium bowl. Add milk, butter, brown rice syrup, and essential oil and blend together. Add egg mixture to dry ingredients. Mix in blueberries. Fill lined muffin tins 2/3 full. Bake for 20 minutes at 375 degrees Fahrenheit.
Note:
Add more rice syrup or honey for additional sweetness.
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