2 1⁄2 cups GF Brown Rice Flour
2 teaspoons Baking Powder
3⁄4 cups Vanilla Almond Milk (or sub regular)
2 tablespoons Ground Flax
4 tablespoons Earth Balance Vegan Butter (or sub 1/3 cup coconut oil)
1 cup Blueberries (I used frozen organic blueberries)