Treats Without Wheat | Blueberry Lemon Zucchini Sorghum Muffins

Ingredients

• 1 egg
• 3 Tbsp canola oil
• 1 tsp vanilla extract
• 1⁄2 cup milk
• 1⁄2 cup sugar
• 1⁄2 cup brown rice flour
• 1⁄2 cup sorghum flour
• 2 tsp baking powder
• 1⁄2 tsp baking soda
• 1⁄2 tsp cream of tartar
• 2 tsp xantham gum
• zest of 1 lemon
• 1⁄2 tsp salt
• 1 cup fresh blueberries
• 1 cup seeded and shredded zucchini