Blueberry Cornbread Muffins

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What are they like? 

- Moist

- Full of blueberry

- Perfect with honey

- Sweetened with fruit

gluten free dairy free blueberry cornbread muffins
 

Recipe

12 muffins, or 6 large muffins

Wet
1/4 cup grapeseed oil OR coconut oil, melted
2 large eggs, room temperature
1/2 cup apple sauce OR coconut milk
1/2 cup water, warm
2 tsp vanilla
Dry
1 cup gf flour mix* (see note)
2/3 cup corn flour
1 tbsp sugar
2 tsp baking powder
1 tsp psyllium husk powder or xanthan gum
1/2 tsp salt
1 cup blueberries

Directions:

  1. Preheat oven to 425°F. Line 6 large muffin cups or 12 small muffin cups with liners.

  2. Whisk together the dry ingredients in a medium sized bowl.

  3. In a separate bowl, whisk together the oil, sugar, apple sauce, water and vanilla. (If you’re using coconut oil or coconut milk you’ll need to make sure they are warmed/melted for 30 seconds or so in the microwave before adding the eggs.) Whisk in the eggs.

  4. Place 1 cup of fresh or frozen blueberries in a bowl. If using frozen berries, sprinkle 2 teaspoons of the flour mixture over the top and tap the container to coat the berries (this keeps the color from running as much in the batter).

  5. Add the wet to the dry and stir until some specs of flour remain unincorporated. Then add the berries and stir until the batter is just mixed together.

  6. Spoon equal amounts in to six large muffin cups, filling the tins to the top, and bake until a toothpick inserted comes out with a crumb or two attached, about 18 minutes. (Regular sized muffins will baker more quickly.)

    Serve with honey, butter, or as is. Store in the refrigerator for up to 3 days or freeze.

    *For the gluten free flour blend mix together:

    4 1/2 cups (495g) brown rice flour (It is best to use superfine brown rice flour, like the Authentic Foods brand.)

    1 1/2 cups (219g) potato starch

    3/4 cup (81g) tapioca starch