Blueberry Muffins

Wheat, Gluten, Egg, Dairy, Soy, Sugar free

1 ½ cup rice flour
½ cup tapioca starch
½ tsp cinnamon
½ tsp baking soda
½ tsp sea salt

2 large eggs or ½ tsp xanthan gum
1 cup sugar free applesauce
¼ cup extra virgin olive oil
1 cup blueberries fresh or frozen

Grease muffin tins with butter or olive oil. Preheat oven to 425 degrees.
Mix dry ingredients. For lighter muffins you can sift together the ingredients.
In a separate bowl beat eggs until creamy. Stir in applesauce and oil. Pour wet ingredients into dry ingredients and mix well. Gently stir in blueberries. Fill muffin tins 2/3 full.

Fill greased muffin tins ¾ full. Bake for 15-20 minutes. The muffins are done when the muffins are browned or when a toothpick, when pressed into the center comes out clean.