Sorghum Blueberry-Lemon Muffins
Sorghum’s light color and mild flavor make it perfect for these breakfast muffins. Use this easy recipe as the basis for other flavor combinations, too; perhaps replacing the lemon zest and blueberries with orange zest and dried cranberries – or with a teaspoon of ground cinnamon and raisins.
Makes 12 Muffins
2 1/3 cups Sorghum Flour Blend
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
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
- 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.