Sorghum Blueberry Muffins

February 16, 2010 at 4:29 pm · Filed under Recipes ·Tagged Blueberry, Dairy free, Gluten free, Muffins, Nut-Free, Peanut-Free, Sorghum, Soy free, Wheat-Free

These are the first gluten-free muffins I’ve made that had a regular-consistency muffin batter.  The others have had a thicker, dough-like batter.  This recipe was adapted from the Sweet Sorghum Muffins recipe by Valerie Wells at the Bob’s Red Mill website.

• 1 c. Sorghum Flour
• 3/4 c. Bob’s Red Mill Gluten-Free All-Purpose Flour
• 1/4 c. Flaxseed Meal
• 1/4 c. Sugar
• 1/2 t. Sea Salt
• 2 t. Baking Powder
• 1/2 t. Baking Soda
• 1/2 t. Xanthan Gum
• 1 egg
• 1/4 c. Canola Oil
• 1/2 c. Water
• 2/3 c. Unsweetened Applesauce
• 3/4 c. Frozen Blueberries

Mix dry ingredients in one bowl, wet ingredients in another.  Stir until just moistened; do not mix too much.

Fill 12 muffin cups 2/3 full.  Bake 13-15 minutes at 400.

My son says they’re a hit.

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