Gluten Free Blueberry Muffins

Ingredients:

1 c oat flour
1 c sorghum flour
1 t xanthan gum
2 t baking powder
2 t baking soda
pinch sea salt
6 oz coconut milk yogurt (plain or blueberry)
1/2 c applesauce
2/3 c pure maple syrup
2/3 c unsweetened almond milk
2 t vanilla
1 c blueberries
1 T oat flour

Directions:
Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners.
Whisk together flour, xanthan gum, b powder, b soda and salt in a bowl. 
In a separate bowl whisk together yogurt, applesauce, maple syrup, milk and vanilla.
Add wet ingredients to dry ingredients and mix until moist. 
Stir blueberries with 1 T oat flour. Fold blueberries into muffin mixture.
Evenly divide the batter into the muffin cups and bake 20 -25 minutes.
Toothpick inserted in the middle should come out clean.
Cool muffins on a wire rack.