Blueberry Muffins

Ingredients:

- 1 cup rice flour

- 1 cup tapioca flour

- 2 tbsp corn flour

- 2 tbsp corn starch 

- 1 tsp xanthum gum

- 1/2 tbsp gluten-free baking powder

- 2 eggs

- 3/4 cup milk

- 1/4 cup butter

- 1 cup sugar

- 1 cup blueberries

Icing Ingredients:

- 1/2 cup butter (or ghee)

- 1/2 cup icing sugar

- 1/2 cup chocolate chips

- 1/2 tbsp hot water

Preparation:

- Preheat oven to 400F.

- Whisk eggs, sugar, butter, and milk in a bowl.

- Combine rice flour, tapioca flour, corn flour, corn starch, xanthum gum, and baking powder.

- Mix the liquid mixture into the dry mixture and add blueberries.

- Distribute muffin cups into a muffin pan. Fill mixture into each cup to 2/3 full.

- Bake for 20 minutes. Take out muffin pan and let cool for 10 minutes before taking out muffin cups.

- For the icing, mix butter and icing sugar. Then blend in melted chocolate chips and water into the mixture.

- Using a large spoon, gently apply icing to the muffins.