Ingredients:
2/3 cup sorghum flour
1/2 cup coconut flour
1/2 cup oat flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup whole milk*
2 eggs
2 teaspoon vanilla extract
1 1/2 - 2 cups wild Maine blueberries
optional: blueberry jam
* if you are not using coconut flour, you can reduce the milk to 1/2 cup.
Directions:
1. Preheat oven to 375°F.
2. Prepare muffin tins with butter, paper liners, or baking spray (such as Canola Spray Oil, with Butter Flavor)
3. Combine flours, sugar, baking powder xanthan gum and salt. If your almond flour has been in the freezer or is clumpy, you can throw all the flours in a blender or food processor to remove the clumps.
4. Whisk together butter, milk, eggs, and vanilla in a large bowl until combined.
5. Add egg liquid mixture to flour mixture until mostly combined, then gently fold in blueberries until all ingredients are combined. The batter will be a little thick.
6. If you have blueberry jam, plunk a tiny bit on top of each muffin and swirl in with a toothpick.
6. If you have blueberry jam, plunk a tiny bit on top of each muffin and swirl in with a toothpick.
7. Fill muffin cups with batter and bake 10-14 minutes until a toothpick stuck into the top of a muffin comes out "clean."
Enjoy!
