2 c gluten free flour mix
1 c xylitol (in place of sugar)
1 T baking powder
1 t baking soda
¼ t salt
¾ c almond milk (or any milk you choose)
3 T olive oil
1 t vanilla
1 c frozen or fresh blueberries
Preheat oven to 350.
Place liners in muffin tin.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
In separate bowl, combine milk, oil, eggs, vanilla and lightly whisk together.
Pour wet ingredients on top of dry ingredients.
Mix with hand mixer on low to medium speed until just combined.
Spoon blueberries in gently combine.
Spoon them in to muffin tin.
Bake for about 20 minutes.