Blueberry Muffins

1 cup brown rice flour
½ cup plus 1 tablespoon tapioca flour
½ cup plus 1 tablespoon potato flour (potato starch, or potato starch flour)
2 ½ teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon unflavored gelatin
¼ cup sugar, plus more for topping
½ teaspoon salt
Light grating of whole nutmeg
1 teaspoon fresh grated organic lemon peel
⅔ cup apple sauce
2 large eggs, lightly beaten
4 tablespoons vegetable oil
½ cup milk
½ teaspoon vanilla extract
1 pint fresh blueberries
12 paper muffin cups

Preheat oven to 400°F. Line wells in muffin tray with paper cups. In a mixing bowl, combine dry ingredients, including lemon peel.

In a separate bowl, combine apple sauce, egg, milk, oil, and vanilla. Add wet ingredients to dry ingredients and stir till just barely combined. The batter will be fairly dry. Fold berries in gently to avoid crushing them.

Portion batter evenly among the muffin cups, and sprinkle each generously with additional sugar. Bake 25 minutes or until tops are golden brown and muffins are springy. Cool slightly on a wire rack before removing them from the tray.

Variation: Replace blueberries with fresh raspberries and fold in 1/3 cup white chocolate chips. Unbleached paper muffin cups can be purchased at the Co-op.