Low Histamine, Gluten, & Dairy Free Blueberry Muffins

1 ½ cups GF Flour Blend

½ cup Sugar

½ tsp Salt

2 tsp Baking Powder

2 tsp Xanthan Gum

⅓ cup Extra Light Tasting Olive Oil

1 Large Egg Yolk

⅓ cup Water

1 ½ tsp Vanilla Extract (optional)

1 cup Frozen Blueberries

Histamine Level: 1 (updated again)

Rated a 1 for vanilla.

Can omit the vanilla for a level 0.

Can substitute flax egg for the egg.

Preheat oven to 400° F.

In a large bowl whisk gf flour, sugar, salt, baking powder, and xanthan gum.

In a liquid measuring cup combine oil, egg, and then fill to the one cup line with water (about 1/3-1/2 cup). Add vanilla and whisk until combined.

Add liquids to the dry ingredients and combine. The batter will be thick, do not overmix.

Fold blueberries into the muffin batter.

Grease muffin pan with olive oil. Fill each muffin cup 1/2 to 2/3 full.

Bake for 9-12 min for mini muffins, or 12-15 min for regular size muffins.