Allergy Free Blueberry Muffins

I have found muffins to be challenging.  They are either to mushy or too crumbly and I can never seem to find the right consistency when making them gluten, egg, and dairy free.  I finally have achieved success in a muffin that holds together and is very moist.

Blueberry Muffins

1 1/2 cups flour blend  (I use 4 cups rice flour, 1 1/3 cup potato starch, and 2/3 cup tapioca starch that I whisk together and keep in a large container for when I need flour)

3/4 t xanthan gum

3/4 cup sugar

1/2 t salt

2 tsp baking powder

1/3 cup applesauce-unsweetened

1 1/2 t egg replacer whisked with 2 T rice milk

2/3 cup rice milk

1 cup blueberries-fresh or frozen

Combine flour, xanthan gum, sugar, salt, and baking powder.  Add applesauce, egg replacer with milk, and milk.  Mix well.  Fold in blueberries.  Pour into greased muffin tin.

Cinnamon Topping

1/4 cup sugar

1/6 cup flour mix

1/8 cup shortening

3/4 t cinnamon

Mix topping with fork until it resembles coarse meal and sprinkle on top of each muffin.

Bake at 400 for 20 minutes.