I decided to try using vinegar in place of eggs like when baking a crazy cake. It worked beautifully. These use Almond meal, so they do not taste like typical wheat flour muffins, but they are amazing. They work well with frozen or fresh blueberries just tweak the amount of liquid of using frozen.
1 1/2c gf flour (I used Pamelas Bread mix because that is what I had)
1/2c almond meal
1 tsp. baking soda
1/2 tsp salt
1/2 tbsp baking powder
1 tbsp vinegar
1/3c oil (if using coconut oil reduce to 1/4c)
1 tsp vanilla extract
1c almond milk
If you use frozen berries reduce milk
from 1c to 3/4c.
In a large bowl combine flours, sugar baking soda, salt, and baking powder.
Pour in vinegar, oil, vanilla, and milk.
Fold in blueberries
Preheat oven to 375 degrees.
Line a muffin tin with liners.
Fill 3/4 way full with batter.
Bake for 15 mins. Or until a toothpick comes out clean.
This recipe makes 18-24 regular muffins and 40-45 mini muffins.