Gluten-free blueberry muffins!
Preheat oven to 350 F
Add sorghum, amaranth, oats, sea salt, and baking soda to a mixing bowl and stir to combine.
In a separate bowl, mix applesauce, egg, rice milk, and honey.
Add dry ingredients to wet ingredients and stir to combine. Mix in dried blueberries.
Line muffin pan with 10-12 baking cups. Spoon mixture into baking cups evenly.
Bake for 20-25 minutes, rotating muffin pan halfway through baking. Check muffins with a toothpick for doneness. Enjoy!