Carol Fenster’s Blueberry Muffins

Muffins are one of the easiest and most fail-proof gluten-free recipes. So, they are a great recipe for beginners. This versatile recipe can be made with other flavors instead of blueberry/lemon. Try dried cranberries with orange zest. Or, add chopped walnuts instead of blueberries and ½ teaspoon cinnamon. Have all ingredients at room temperature for best results.

2 ¼ cups Carol’s Sorghum Blend (see below)
1 1/2  teaspoons xanthan gum
2 1/2  teaspoons baking powder
3/4 cup sugar
1 teaspoon salt
1 cup milk of choice
1/4 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1 tablespoon grated lemon peel
1 cup blueberries (fresh or frozen)

[1] Preheat oven to 400ºF. Generously grease 6-cup jumbo or 12-cup standard, nonstick muffin pan or use paper liners.

[2] Whisk together flour blend, xanthan gum, baking powder, sugar, and salt in large mixing bowl until well blended.  Add milk, oil, eggs, vanilla extract, and lemon peel and beat with electric mixer on low speed until well blended and batter starts to thicken. Gently stir in blueberries. (If blueberries are frozen, add 5 minutes baking time.) Divide dough evenly in muffin pan.

[3] Bake 6-muffin pans 35 to 40 minutes; 12-muffin pans for 20-25 minutes––or until tops of muffins are lightly browned and a toothpick inserted into the center comes out clean. Cool muffins in pan on wire rack for 10 minutes. Remove muffins from pan and cool another 15 minutes on wire rack. Serve warm.

Carol’s Sorghum Blend

1 ½ cups sorghum flour
1 ½ cups potato starch
1 cup tapioca flour
Whisk together and store, tightly covered, in a dark, dry place.

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