Bacon and Blueberries - Gluten-Free

Blueberry muffins and bacon - one of my favorite breakfasts. Muffins made with Otto's Cassava flour (made out of the yucca plant) Gluten free (yes, blood work revealed that gluten was NOT my friend) high in fiber and calcium and light as a feather (bought on Amazon) They do NOT taste "gluten-free" with that sometimes course texture gluten-free gets. They do tend to use a bit more liquid than when working with regular flour so here is the recipe. Otto's website has a bunch of great recipes (seriously, try the copycat Chick Fila chicken strips).

Gluten-free Blueberry Muffins

3/4 cup sugar
1/2 cup butter, or ghee, softened
2 egg yolks
1 and 1/2 teaspoon lemon juice
1 teaspoon grated lemon zest
1 and 1/2 cups Otto's Naturals - Cassava Flour
1 teaspoon baking powder
1/3 teaspoon baking soda
1/2 teaspoon salt
3/4 cup to 1 cup full-fat coconut milk or regular milk
1 tablespoon white vinegar or lemon juice
3/4 cup dry fresh blueberries
2 egg whites, beaten to stiff peaks 

Instructions:

Preheat oven to 350 degrees Fahrenheit (175 C for my Canadian friend). Prepare a muffin pan with liners.

In a small bowl, combine milk and vinegar. Stir and let sit for 10 minutes.

In a large bowl, cream together the sugar and butter, until fluffy. Add in the egg yolks and mix thoroughly. Set the egg whites aside
.
Stir in lemon juice and zest.

In a separate bowl, combine Otto's Naturals - Cassava flour, baking powder, baking soda, and salt.
Slowly add milk mixture and flour mixture to the large bowl of ingredients. When mixed, stir in berries.

Beat the egg whites and gently fold in. Fill muffin pan and bake for about 15-18 minutes.