Recipe: Gluten Free Lemon-Blueberry Muffins

The recipe below is gluten-free but not 100% paleo because I don't tolerate almond/coconut flours.  Please sub almond flour for the rice flour and full fat coconut milk for the heavy cream if you want to make it paleo.  I know blueberries and lemon are on high histamine lists but in these small amounts they don't bother me personally.  You can leave one out if it does bother you.

Gluten Free Lemon-Blueberry Muffins

Ingredients:
1/2 c arrowroot flour
1/2 c rice flour (or almond flour)
2 TBSP coconut oil, melted
1 TBSP maple syrup
1/2 c heavy cream (or coconut milk)
1 egg
1/2 tsp salt
1/4 tsp baking soda
1/2 cup fresh blueberries
1 TBSP lemon zest

Preheat oven to 350 F.

Mix all dry ingredients together except blueberries and lemon zest.  In another bowl mix all wet ingredients.  Pour the wet ingredients into the dry and fold together with a spatula.  Finally, fold in the blueberries and lemon zest gently.  Using a large spoon, scoop the batter into a lined muffin tin (makes 6).  Bake 30 minutes or until light brown around the edges.