Lindsey Nordby

As someone with what feels like a gazillion allergies, these muffins are delicious. They are perfect for either breakfast or dinner and to pair with meals as needed. My favorite way to eat these are warmed, with some butter on top.

I promise, if you like corn-bread and blueberry muffins, you will love these! They’re a perfect combo of the two.

Ingredients

• 1 1/2 cups + 2 tablespoons gluten free flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 3/4 teaspoon baking soda
• 2 eggs, slightly beaten
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut milk (or any dairy free milk of choice)
• 1 tablespoon olive oil (any neutral oil will work)
• 2 tablespoons fresh lemon juice (or 1 teaspoon apple cider vinegar)
• 1 cup fresh or frozen blueberries

Instructions

1. Preheat oven to 350 degrees F. Line muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).
2. In a large bowl, whisk together 1 1/2 cups flour (reserving the 2 tablespoons for later), cornmeal, salt and baking soda.
3. In a separate large bowl, mix together eggs, maple syrup, vanilla, coconut milk, olive oil and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
4. In a small bowl toss blueberries and flour together, then gently fold them into the batter.
5. Divide batter evenly between muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted comes out clean or with just a few crumbs attached.
6. Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely.

Notes:

• To make these blueberry muffins vegan: Instead of two eggs, use two flax eggs. Mix together 2 tablespoons flaxseed meal + 6 tablespoons water in a bowl until smooth. Allow to sit for 5 minutes before using in the recipe.
• If you do not have allergies, you can use regular flour and regular milk, however be advised that the taste may slightly differ.
• Recipe modified from the Healthy Blueberry Muffin recipe found on http://www.ambitiouskitchen.com

Approximate Nutrition Information

• Serving: 1 muffin
• Calories: 204kcal
• Carbohydrates: 22.3g
• Protein: 6.6g
• Fat: 10.1g
• Fiber: 3.2g
• Sugar: 9.9g