Sorghum Blueberry and White Choc Chip Muffins

Sorghum Blueberry-Lemon Muffins
February 19, 2016
Sorghum cookies
Sorghum Chocolate Chip and Macadamia Biscuits
March 2, 2016

Gluten free muffin recipe made with sorghum flour. Makes 48 mini muffins

Dry Ingredients

  • 21/3 cups White Sorghum Flour
  • ¾ cup caster sugar
  • 1 tablespoon baking powder
  • 2 teaspoons guar gum or 1½ teaspoons xanthan gum
  • ¾ teaspoon salt

Wet Ingredients

  • 1 cup milk of choice, at room temperature
  • 1/3 cup sunflower oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Add-Ins and Topping

  • 1 cup fresh blueberries
  • ½ cup white chocolate chips
  • Cinnamon sugar for sprinkling on muffins


  1. Preheat the oven to 180ºF. Generously grease 2 non-stick mini muffin pans.
  2. Whisk the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients thoroughly until smooth.
  3. Make a well in the dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in the blueberries. Divide the batter evenly in the pan and sprinkle each muffin with a little sugar.
  4. Bake until the muffin tops are lightly browned, approximately 15 to 20 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Share this: