Gluten-free Blueberry Apricot Muffins

By flour_arrangements

Cute but tasty. The ingredients are in the title :)...but the orange zest gives them a fresh, summery flavor. Oh, almost forgot, they're low in sugar too!

Ingredients

• 1/4 cup almond meal
• 1/2 cup tapioca flour
• 1/3 cup brown rice flour
• 1/2 tsp baking powder
• 2 1/2 TBSP light agave nectar
• 2 TBSP goat's milk
• 2 1/2 TBSP melted butter
• 1 egg
• 2 TBSP organic apricot jam
• zest of 1/2 large orange
• 1/2 tsp vanilla extract
• 1/2 tsp sea salt
• 1/3-1/2 cup blueberries

Preparation

Step 1

Combine all the flours, baking powder, orange zest, and salt. Mix in a large bowl with a fork.

Put an empty 'whole' in the middle of the flour bowl, add in the goat's milk, egg, agave nectar, apricot jam, and vanilla extract. Start folding these in to the batter while you add the blueberries.

Bake at 350 for 12-14 minutes
Makes 12 mini muffins