Gluten free blueberry muffins

Prep: 10 Minutes  I Bake time: 15-25 Minutes   I Serving 8-10 Muffins

INGREDIENTS
1¼ cups  Cassava Kitchen’s Cassava flour
½ cup granulated sugar 
¼ teaspoon fine sea salt 
2 teaspoons baking powder
⅓ cup vegetable oil; canola or avocado
1 large egg
⅓ cup milk; dairy (non-dairy: use Oatley)
1¼ teaspoons vanilla extract
7 ounces fresh blueberries

Muffin paper cups

INSTRUCTIONS
PREP

1. Preheat the oven and set temperature to 400 degrees Fahrenheit. Line muffin baking pan with 10 muffin cups.
   
   MUFFIN BATTER 
2. Add the flour, baking powder, salt and sugar in one bowl and mix well together. 
3. In a glass measuring cup add the egg, oil and milk and vanilla extract. Whisk all together to combine. 
4. Add the wet mixture to the dry ingredients. Use a spatula to mix all together until the batter is thick. Make sure not to over mix. The batter needs to remain thick. 
5. Add the blueberries and fold in with batter.

BAKING TIME 

1. Divide the batter between muffin cups. 
2. Bake muffins for 15 to 20 minutes. 
3. Transfer to a cooling rack. And enjoy!

Pro tip: To check whether the muffins have baked all the way through, insert a toothpick into the middle of a muffin. If it comes wet and sticky, bake for another 5 minutes. If it comes out with crumbs, your muffins are ready.