Blueberry Corn Muffins

Blueberry Corn Muffins

This is one of those recipes that I absolutely adore…just never got around to posting. They really are the perfect little pick-me-up.

I have always wanted to make corn bread from scratch. I remember eating it as a kid topped with honey (mouth. is. watering). This is definitely a healthier version…made with NO BUTTER and NO REFINED SUGARS. It’s also gluten free! I got inspired to add some blueberries from one of my favorite blogger ladies, Ashley from Edible Perspective.

Blueberry Corn Muffins
Ingredients (yeilds 18 mini muffins)
-2/3C cornmeal, ground
-1/4C tapioca starch
-1/4C garbanzo bean flour
-1t xanthan gum
-1/2t vanilla extract
-1t baking soda
-1 egg, large
-1/2C milk, I used 1%
-5T agave nectar (or more, to taste)
-1/2 – 1C fresh blueberries

Method
1. Mix dry ingredients in a large bowl. Then, add wet and stir.
2. Line a mini muffin pan with muffin liners and fill each one about 3/4 of the way.
3. Bake at 325 for 12-15 minutes

The nutrition profile isn’t too shabby either!

My favorite way to eat them is heated up a little in the microwave, topped with peanut butter.

These guys definitely didn’t have the buttery taste that normal corn bread does, but still have a delicious flavor. 

Happy Hump Day!

What’s your favorite kind of muffin?

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