Chocolate Blueberry Muffins

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   Preheat oven to 350 degrees F and line a muffin tray.

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   Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, salt, cocoa powder, brown sugar and cinnamon in a large bowl and mix well.

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   In a separate bowl, whisk together the egg, vanilla, melted butter and milk.

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   Add the wet ingredients to the dry, mixing as you go until well combined.

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    Fold in the blueberries and chocolate chips.

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    Bake 20-25 minutes or until an inserted toothpick comes out clean.

* Per serving · 4 servings · Values may vary.

No additional tips available.