Blueberry Muffins G-free

My daughter eats gluten-free.
We have struggled to find yummy g-free delights.
The boxed mixes are pricey and not so delightful. :(
We checked out a book from our library titled, "Cooking Free" by Carol Fenster
It has a flour blend that you make up and keep for general g-free cooking.
We mixed up a blend of:
1 and 1/2 C. of potato starch
1 and 1/2 C. sorghum flour
1 C. tapioca starch/flour
1/2 C. almond flour
Stir it really well and stored it in a lovely Tupperware container.
Then.....

we made blueberry muffins. (squeal)

2 and 1/3 C. flour blend
1/2 C. sugar ( we used raw sugar)
2 and 1/2 tsp. baking powder
1 tsp. xanthan gum
1 tsp. unflavored gelatin powder
1 tsp. salt

1 C. milk (cow, soy or rice) we used cow-whole milk
1/4 C. canola oil
2 large eggs or 1/2 C. soft silken tofu ( um...we used eggs)
1 tsp. pure vanilla extract
1 T. grated lemon zest-from a real lemon :)
1 C. blueberries- fresh or frozen.

Preheat oven 400° and grease 12-cup nonstick muffin tin. (we used 10 muffin cups)

Mix the dry ingredients together in a mixer. Mix the wet ingredients together and add to the dry ingredients. Gently stir in the blueberries. Scoop into cups and bake for 20-25 minutes (add 5 minutes extra if you use frozen berries).
Remove from the oven and cool on a rack.
While muffins are cooling, combine 2 T. powdered sugar with 2 T. fresh lemon juice (you saved it when you zested your lemon-I hope)
Drizzle this over the warm muffins.
Cool for 15 minutes.
Serve.

Be happy!