Gluten-Free, Casein-Free Blueberry Streusel Muffins

Ingredients

• 1 13 cups brown rice flour
• 23 cup tapioca flour
• 2 tablespoons baking powder
• 1 teaspoon guar gum
• 1 teaspoon salt
• 2 eggs
• 1 12 cups sugar
• 1 12 cups rice milk
• 12 cup canola oil
• 1 tablespoon vanilla
• 2 cups blueberries
• rinsed and drained
• 12 cup sugar
• 6 tablespoons brown rice flour
• 2 tablespoons tapioca flour
• 1 teaspoon ground cinnamon
• 4 tablespoons fleischmanns unsalted margarine, softened

Instructions

1. Preheat oven to 400 degrees Farenheit and lightly grease two 12-cup muffin pans; set aside.
2. Combine topping ingredients in a small bowl and set aside.
3. Mix 1-1/3 cups brown rice flour & 2/3 cup tapioca flour, baking powder, guar gum and salt in a medium bowl; set aside.
4. Beat eggs in large bowl and add 1-1/2 cups sugar, rice milk, canola oil, and vanilla extract.
5. Stir in brown rice flour mixture just until blended; do not over mix.
6. Fold in blueberries and let batter rest for 15 minutes.
7. Spoon batter into prepared muffin pans.
8. Sprinkle reserved topping evenly among muffin batter and bake in preheated oven for 20 minutes or until golden brown and toothpick inserted in the center of one muffin comes out clean.
9. Allow to cool in pans for 5 minutes, then loosen muffins from pans and cool completely on wire rack.