Gluten free chocolate chip blueberry cupcakes

Ingredients:

· 1 cup soy milk
· 1 tsp apple cider vinegar
· 3/4 cup brown sugar
· 1/3 cup canola oil
· 1 tsp vanilla extract
· 1 cup brown rice flour
· ¼ cup coconut flour
· 1Tbsp potato starch
· 2 Tbsp tapioca flour
· 1 tsp baking powder
· 1/4 tsp salt
· 1/4 cup chocolate chips
· ¼ cup blueberries

Instructions:

Whisk together soymilk and vinegar. Set aside for a few minutes to curdle.
Add cane sugar, oil, and vanilla and beat until foamy.
Mix dry ingredients in a separate bowl and whisk into wet. Fold in chocolate chips and blueberries.
Scoop 12 cupcakes. Bake at 350°F for 30 minutes.