Sugar-Free and Gluten Free Blueberry Lemon Muffins

2 cups gluten free all-purpose flour
1 tsp xanthan gum
1 tbslp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/2 cup butter, melted
1/2 cup brown rice syrup
8 drops doTERRA Lemon Essential Oil
1 cup fresh or frozen blueberries

Preheat oven to 375 degrees.
Mix flour, xanthan gum, baking powder, and salt. Set aside
Beat egg in medium bowl; add milk, butter, brown rice syrup, and Lemon Oil. 
Add egg mixture to dry ingredients and mix until just combined.
Mix in blueberries.
Fill lined muffin tins 2/3 full. Bake for 20 minutes.

This recipe was obtained from doTERRA's blog.

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