Blueberry Cornmeal Muffins

CATEGORY
Dessert, Snack
CUISINE
American

Blueberry Cornmeal Muffins Recipe

Blueberry muffins are one of the greatest comfort foods. It’s hard to beat the smell of sweet bubbling blueberries laced with cinnamon and sugar wafting from your oven. This recipe is a twist on the classic favorite and uses OSM's Blueberry Sugar.
PREP
10 min
COOK
20 min
TOTAL
30 min
YIELD
12 Muffins
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Ingredients

  • 3/4 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cup blanched almond flour
  • 1 cup cornmeal
  • 1/2 cup tapioca flour
  • 1/2 cup coconut sugar
  • 2 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup refined coconut oil, melted
  • 2 flax eggs
  • 1 cup fresh blueberries

Instructions

  1. 1. Preheat oven to 375 *F. Line one 12-cup or two 6-cup muffin pans with paper liners.
  2. 2. Combine the almond milk and vinegar in a bowl and let sit for about 5 minutes to allow milk to curdle.
  3. 3. Whisk together almond flour, cornmeal, tapioca flour, coconut sugar, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure to get all the clumps out.
  4. 4. Add the melted coconut oil and flax eggs to the milk mixture and whisk together until smooth. Add the wet mixture to the dry ingredients and stir until smooth and combined. Fold in the blueberries.
  5. 5. Divide the batter among the 12 lined muffin cups, filling each about three quarters full. Sprinkle some extra blueberries on top of each muffin. Bake until golden brown, about 20 minutes.
  6. Let muffins cool, and store in an airtight container at room temperature for up to 3 days, or the refrigerator for up to 1 week.

Tips / Notes

  • To make 2 flax eggs, mix 2 tablespoons ground flax seed with 5 tablespoons water. Whisk well and set aside for about 10 minutes to gel.

Keywords

Blueberry, cornmeal, muffin

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