Description
Small bites of golden cornbread intertwined with spring’s sweetest blueberries, best eaten with a generous drizzle of honey on top.
Ingredients
Units
Scale
- 1 1/4 cup coarsely ground cornmeal
- 3/4 cup gluten-free flour blend (I used 1/4 cup rice flour, 1/4 cup corn flour & 1/4 cup tapioca flour)
- 1/4 cup + 1 teaspoon sugar (or a little more if you prefer the muffins slightly sweeter)
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 1/3 cup milk
- 2 eggs, lighten beaten, at room temperature
- 8 tablespoons of butter, melted
- 2 cups of fresh blueberries (if you use frozen, make sure to drain them of excess water)
Instructions
- Pre-heat oven to 425 deg Fahrenheit (220 deg Cel)
- Lightly grease a muffin mold
- In a large bowl, mix together the cornmeal, gluten-free flour blend, sugar, salt, and baking powder.
- Whisk in the milk, eggs and butter until well-combined
- Gently stir in the blueberries into the batter
- Divide batter equally between the cups in the muffin mold
- Bake for 25 – 30 minutes or until a toothpick inserte int the middle comes out clean
- Allow cornbread muffins to cool for 10 – 15 minutes before removing from muffin mold
- Serve warm with butter and a drizzle of honey
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snacks
- Cuisine: Gluten-free