Sorghum Blueberry-Lemon Muffins

Prep Time

10 Minutes

Make Time

25 Minutes


12 servings

Recipe developed by:
Barbara Kliment, Executive Director-Nebraska Grain Sorghum Board


Dry Ingredients

  • 2 1/3 cups Sorghum Flour Blend (See recipe below)
  • 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

Sorghum Blend Flour

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch or cornstarch
  • 1 cup tapioca flour


  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.

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