Preheat oven to 400 degrees; line 12 muffin cups with muffin papers.
1 cup sorghum flour (or a combination of sorghum, millet, corn flour or oat flour; this is flexible)
1/4 cup sugar
3 tsp baking powder
1/8 tsp nutmeg, optional
1 c gluten-free oats, divided
1/2 cup dried blueberries (or raisins, dried cherries, chopped dates) OR 1 cup fresh blueberries, optional
1/2 cup chopped walnuts or pecans, optional
1 generous cup whole milk, not quite an extra 1/4 cup
2 large eggs, beaten
1/4 cup vegetable oil of choice
1 tsp vanilla extract
Soak half of the oats in the milk, 15 minutes or so is good, longer is OK, too.
Stir the reserved oats, nuts, and fruit into the dry ingredients.
Stir the eggs, vanilla, and oil into the soaking oats and then combine all with the dry ingredients. Mix thoroughly then cover and let sit for 15 to 25 minutes. The batter will be thick and spoonable.
Batter will have foamed up slightly so stir it down. Divide between the 12 muffin cups. Bake 20-25 minutes (mine are done at 23) and test at 20. Cool for a few minutes in the pan then cool on wire wrack. Enjoy! These are best warm so when eating left over muffins, wrap in foil and warm for a few minutes in a low-temp oven. They freeze well, too.