These delicious gluten-free muffins have been designed for the low-oxalate diet. They use buttermilk and a touch of maple syrup, plus juicy antioxidant-rich blueberries to create a nutritious gluten-free and low-oxalate muffin! Serve with butter and raw honey.
Ingredients
Dry Ingredients
1½ cups
masa harina
½ cups
sweet rice flour
½ cups
potato starch
2 teaspoons
baking powder
½ teaspoons
sea salt
Wet Ingredients
2 large
eggs
1¾ cups
buttermilk
¼ cups
melted
butter
⅓ cups
maple syrup
Other Ingredients
1 cups
blueberries
