Cornbread Blueberry Muffins

When I lived in California my little daughter and I attended the Friday noon farmer’s market all season. There was a woman who came in from the central valley in this huge solid white fancy sedan to vend blueberries. All the other vendors were in work clothes and had table tops. Not her. You could tell she’d been to the hair dresser the day before to get that beehive high and she had perfect hair, nails and makeup. She popped the trunk and there was a treasure trove of blueberries in gallon ziplock bags. They were plumper and sweeter than any I’d seen before or since. I sure wish I’d had this recipe back then.

*Gluten-Free Flour Blend

Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.

Cornbread Blueberry Muffins

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It's corny but true, when cornbread and blueberries get together, they make for a super moist and delicious muffin, loaded with toasty corn flavor and studded with sweet fruity berries.

Cornbread Blueberry Muffins

Votes: 3 Rating: 5 You: Rate this recipe!

Print Recipe

Servings	Prep Time	Cook Time
12Muffins	15Minutes	30Minutes

Servings	Prep Time
12Muffins	15Minutes

Cook Time

30Minutes

It's corny but true, when cornbread and blueberries get together, they make for a super moist and delicious muffin, loaded with toasty corn flavor and studded with sweet fruity berries.

• Course Baking Recipes, Bread Recipes, Breakfast, brunch, Desserts, Muffins, Snacks

Ingredients

• 1 1/2 Cups All-purpose Gluten Free Flour
• 3/4 Cup Cornmeal Yellow
• 3/4 Cup Granulated sugar or Substitute
• 1 1/2 tsp Baking Powder Gluten-free
• 1/2 tsp Baking Soda
• 1/4 tsp salt
• 1/2 Cup Butter Unsalted, Softened (1 stick)
• 2 Large Eggs
• 1 Cup Buttermilk
• 1 tsp Vanilla
• 1 1/2 Cups Blueberries Fresh or Frozen

Servings: Muffins

Course Baking Recipes, Bread Recipes, Breakfast, brunch, Desserts, Muffins, Snacks Ingredients 1 1/2 Cups All-purpose Gluten Free Flour 3/4 Cup Cornmeal Yellow 3/4 Cup Granulated sugar or Substitute 1 1/2 tsp Baking Powder Gluten-free 1/2 tsp Baking Soda 1/4 tsp salt 1/2 Cup Butter Unsalted, Softened (1 stick) 2 Large Eggs 1 Cup Buttermilk 1 tsp Vanilla 1 1/2 Cups Blueberries Fresh or Frozen Servings: Muffins

Instructions

1. Preheat the oven to 350 °F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a large bowl whisk together flour, cornmeal, sugar substitute, baking powder, baking soda, and salt.
3. In another mixing bowl beat the butter with an electric mixer on high speed for 3 minutes or until light and fluffy. Add egg and beat another minute. Beat in buttermilk and vanilla until well combined.
4. Add flour mixture to wet mixture in two batches, beating on medium speed just until combined. Do not over beat. Stir in blueberries.
5. Scoop batter into prepared muffin tin and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
6. Cool for 5 minutes, loosen edges, and turn out onto a wire rack to cool completely.

Recipe Notes

*Gluten-Free Flour Blend

Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum.
Store in container with tight-fitting lid; stir before using.
Makes 3 cups.

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