Gluten-Free & Dairy-Free Lemon-Blueberry Muffins!

So... I ended up with way too many fresh fruits/veggies recently, forgetting that Dom was going to be out of town for just about a week, and realizing that cooking-for-one is difficult!  I looked at the counter, saw a TON of lemons, and a bunch of blueberries, and realized that something had to be done before all this goes to waste.

Ingredients:

• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 ground flaxseed meal
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• a pinch of salt
• 1 cup good quality cane sugar (I used just cane sugar, you can also do 1/2 cane sugar, 1/2 light brown sugar)
• lemon zest (from 1 to 1 1/2 lemons-worth)
• fresh lemon juice (I used the juice from 3 whole lemons for this recipe, you could probably get away with either a little more or a little less, or experiment with lemon extract if you have it laying around)
• 1 to 1 1/2 cup of fresh blueberries (frozen can work too)
• A splash of vanilla extract (ie 1 tsp-ish of vanilla extract...again, you could experiment with extracts here: almond, lemon, orange, vanilla, etc)
• 3 large eggs
• non-stick baking spray for the muffin tin

Instructions:

Preheat the oven to 350 degrees.  Spray muffin baking tin with non-stick baking spray of choice.  If you have muffin wrappers, awesome (I keep forgetting to pick them up at the store, so the wrapper-less method works too!).  Mix the dry ingredients in a bowl, and mix the wet ingredients in another bowl, whisk the eggs well into the wet ingredient bowl; pour the wet mix into the dry mix, and mix together until you get a uniform consistency.  Carefully pour equal amounts of the mixture into each muffin-holder of the baking pan, approx 3/4ths of the way up in each one.  Bake for 22-25 mins; per my oven, 23 minutes was the perfect time.

Have fun and hope you enjoy this one! :D