Blueberry Muffins (Gluten Free)

By anonsouthernbell

Ingredients

• 1 c sweet sorghum flour
• 1/2 c millet flour
• 1/2 c tapioca or potato starch
• 1 c sugar (or sub - I used 1/2 c applesauce, 1/4 c maple syrup and 1/4 c sugar, but I would have liked a tad sweeter. Next time will try 1/2 c applesauce and 1/2 c sugar)
• 2 t baking powder
• 1/4 t baking soda
• 1/8 t salt (more if using dairy free "butter")
• 1 t guar or xantham gum
• 1 c blueberries
• 1 c milk
• 8 T butter, at room temp (b/c of the applesauce next time will try 4 T butter)
• 2 eggs
• 1 t vanilla extract
• turbinado sugar for sprinkling

Preparation

Step 1

1. Preheat oven to 40F.
2. In a bowl, stir together dry ingredients. Add the berries and stir just until they are coated w/flour (this will keep the berries from bursting and turning the batter blue). Set aside.
3. Whisk together wet ingredients. Add the flour mixture and stir just until blended. Spoon the batter into the muffin cups, filling each one to the top of the liner. Sprinkle the tops w/turbinado sugar. Bake until the tops of the muffins spring back to the touch, 18-20 min.
4. Transfer the muffin tin to a wire rack and let it cool for 5 minutes. Then remove the muffins from the tin. Store the muffins in an airtight container on the counter for up to 3 days.