Makes 12 muffins

Dry Ingredients

2 1/3 cups Sorghum Flour Blend (see 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

Preheat the oven to 375°F. Generously grease a standard 12-cup nonstick muffin pan.

Whisk dry ingredients together in large bowl. In separate bowl, whisk wet ingre­dients thoroughly until smooth.

Make a well in dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.

Bake until muffin tops are lightly browned, approximately 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean.