Sorghum Blueberry-Lemon Muffins - Sorghum Checkoff

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)