Zoe asked if I could bake something tasty and gluten and casein free for her to have as a snack. We were headed to a barbeque and we knew there would be a limited amount of food she could eat there. I was a bit pressed for time this morning, so I whipped up a quick batch of blueberry muffins. I used the recipe for Sue’s Rice Muffins, which is on the package of Bob’s Red Mill White Rice Flour. I had some organic blueberries in the freezer, which I thawed out and tossed with the muffin mixture. They were done and ready to eat in a flash! And, unlike the last time I made these, I didn’t overbake them; so they had a wonderful, light texture and were quite moist and tasty. I love them because they’re not ridiculously sweet, unlike some others. And blueberries are so delicious and good for you, they made a welcome addition to the final product. We’ve got some muffins left over, which was great news for Zoe–tomorrow she gets to take one in her lunchbox tomorrow.