Dry Ingredients

2 1/3 cups Sorghum Flour Blend (See notes)
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt

Wet Ingredients

1 cup milk of choice, at room temperature
1/3 cup canola oil
2 large eggs, at room temperature
1 tablespoon grated lemon peel
1 teaspoon vanilla extract

Add-Ins and Topping

1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins

1. Preheat the oven to 375ºF. Generously grease a standard 12-cup non-stick muffin pan.
2. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients thoroughly until smooth.
3. Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in the blueberries. Divide the batter evenly in the pan and sprinkle each muffin with a little sugar.
4. Bake until the muffin tops are lightly browned, approximately 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Sorghum Blend Flour

Ingredients

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

Directions

Whisk together and store tightly covered, in a dark, dry place.