Food and memories seem to go together. Corn muffins remind me of a diner in the Bronx, somewhere, sitting with my dad, coffee for him, a corn muffin and juice for me.
Recently I had a craving for a corn muffin, and this is what it produced – a gluten-free corn muffin recipe that is high in protein and retains that corn muffin taste. You can probably use this recipe for corn bread as well, I just haven’t tried it yet.
Tips I’ve tried both milk and yogurt in this recipe with great results. When you use yogurt (1 cup), it takes a few minutes longer to bake, comes out a bit moister, and is a bit denser. The corn muffin made with milk is a bit sweeter. Also, see the comments in this post for baking powder recipes and sources.
I store these, covered, at room temperature or in the refrigerator (they last longer in the frig), and then reheat them in a toaster oven for 7 minutes at 350°F to get that crunchy muffin top that they have when they’re first out of the oven.
Note This recipe is lactose-free when you use almond or coconut milk.
Blueberry Corn Muffins
Ingredients (makes 6 to 8 muffins)
- 1 cup corn flour (I use organic, finely ground from Bob’s Red Mill)
- 1 cup almond flour
- 1/2 cup honey
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 4 tablespoons butter, melted (or 1/4 cup of oil)
- 1 cup milk (almond, cow, or other kind)
- about 1/2 cup of blueberries
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Combine all the dry ingredients into a bowl and blend well.
- Add all the wet ingredients and blend well.
- Add the blueberries and mix just to distribute them evenly.
- Add the batter to paper cupcake liners in a muffin tin and bake for 20 minutes, or until the tops are browned and a toothpick placed in the center of a muffin comes out clean.