From Cooking with My Dad, the Chef
By Ken and Verveine Oringer

Ingredients:

• 1 1/3 cups blanched almond flour
• 2/3 cup gluten-free oat flour
• 1/2 cup mochiko sweet rice flour
• 1/4 cup millet flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup plus 2 tablespoons sugar, measured separately
• 1/2 cup plain whole-milk Greek yogurt
• 1/3 cup extra-virgin olive oil
• 2 large eggs
• 1 teaspoon grated lemon zest, zested from half a lemon
• 2 cups frozen wild blueberries
• Vegetable oil spray

Directions:

1. Heat oven to 375 degrees.
2. In a large bowl, whisk all the flours, baking powder, baking soda and salt until no clumps remain, around one minute.
3. In a medium bowl, whisk ½ cup sugar, yogurt, oil, eggs and lemon zest until well combined. Add sugar mixture to flour mixture and use rubber spatula to stir until well combined. Add blueberries and gently stir.
4. Spray 1/4-cup dry measuring cup with vegetable oil spray. Use a greased measuring cup to divide batter evenly among muffin cups. Sprinkle remaining sugar on top.
5. Place in the oven. Bake until the toothpick inserted comes out clean, around 27-30 minutes.
6. Take out of the oven and let cool for 15 minutes.
7. Enjoy!