Sorghum Blueberry-Lemon Muffins

Name: Sorghum Blueberry-Lemon Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 1/3 cups Sorghum Flour Blend (See recipe below) (for Dry Ingredients); 3/4 cup granulated sugar (for Dry Ingredients); 1 tablespoon baking powder (for Dry Ingredients); 1 1/2 teaspoons xanthan gum (for Dry Ingredients); 3/4 teaspoon salt (for Dry Ingredients); 1 cup milk of choice, at room temperature (for Wet Ingredients); 1/3 cup canola oil (for Wet Ingredients); 2 large eggs, at room temperature (for Wet Ingredients); 1 tablespoon grated lemon peel (for Wet Ingredients); 1 teaspoon vanilla extract (for Wet Ingredients); 1 cup fresh blueberries (for Add-Ins and Topping); 1 tablespoon sugar for sprinkling on muffins (for Add-Ins and Topping); 1 1/2 cups sorghum flour (for Sorghum Blend Flour); 1 1/2 cups potato starch or cornstarch (for Sorghum Blend Flour); 1 cup tapioca flour (for Sorghum Blend Flour)

Prep Time

10 Minutes

Make Time

25 Minutes

Yield

12 servings

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

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Ingredients

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

Instructions

Preheat the oven to 375ºF. Generously grease a standard 12-cup non-stick muffin pan.
Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients thoroughly until smooth.
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.
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.