This delicious recipe is from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the great cookbook, Levana Cooks Dairy-Free!

Gluten-free blueberry muffins

• 3 eggs
• 3/4 cup oil
• 1 cup brown sugar, maple sugar or sucanat
• 3 cups blueberries
• 3 cups old fashioned oats
• 1 cup brown rice flour (health food stores)
• 1 cup tapioca flour (health food stores)
• 1 teasp xanthan gum (health food stores)
• 1 1/2 teasp baking powder
• 1 teasp baking soda
• 1/2 teasp salt
• 1 tbsp grated orange zest

Preheat the oven to 350 degrees.

Mix the first of ingredients in a bowl, taking care not to break the berries. Mix the second set of ingredients in another bowl. Gently combine both mixtures without over mixing. Pour the mixture into greased muffin molds (you will get 12 to 15). Bake about 30 minutes, or a little longer, until a knife inserted in the center comes out clean.

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