Sorghum Blueberry-Lemon 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 gluten-free baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt

Wet Ingredients:
1 cup milk of choice at room temperature
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins

Preheat oven to 375 degrees. Generously grease a standard 12-cup nonstick muffin pan.
 Whisk dry ingredients together in a large bowl. In a separate bowl, whisk wet ingredients thoroughly until smooth.
 Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
 Bake until muffin tops are lightly browned, about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes 12 muffins.

Sorghum Flour Blend:
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Whisk together and store, tightly covered in a dark dry place.