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Blueberry Corn Muffins

September 22, 2010 by Erica 28 Comments

Blueberry corn muffins

Note: This is not a grain-free recipe, however folks have requested that I keep it live because it is gluten-free.

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.

Blueberry corn muffin

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

Preparation

  1. Preheat the oven to 400°F (200°C, or gas mark 6).
  2. Combine all the dry ingredients into a bowl and blend well.
  3. Add all the wet ingredients and blend well.
  4. Add the blueberries and mix just to distribute them evenly.
  5. 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.
  6. Enjoy!

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Filed Under: Breakfast, Desserts, Gluten-Free, Lactose Free, Snacks, Vegetarian Tagged With: almond flour, almond milk, blueberries, coconut milk, corn meal, yogurt

Previous Post: « Boeuf Bourguignon
Next Post: Fig Cookies {almond flour} »

Reader Interactions

Comments

  1. Sharon

    November 5, 2017 at 10:42 am

    Can you double the recipe to make 12mufins?

    Reply
    • Erica

      November 5, 2017 at 10:59 am

      Yes, absolutely!

      Reply
  2. Joanne Dozier

    October 4, 2017 at 11:07 am

    What can you substitute for the almond flour? I only have corn flour, can I just use all corn flour and increase the amount?

    Reply
    • Erica

      October 4, 2017 at 7:07 pm

      I haven’t tested the substitution in this recipe, but you can use my corn muffin recipe that uses corn flour: https://comfybelly.wpengine.com/2010/09/blueberry-corn-muffins

      Reply
  3. Joanne

    October 4, 2017 at 11:06 am

    What can you substitute for almond flour if you don’t have any? Can you just use the corn flour and increase the amount?

    Reply
  4. Doc

    April 7, 2013 at 8:06 pm

    Made these today, using corn meal instead of flour. Also, my oven runs a leeetle hot, so they were in for 15 instead of 20 mins. Didn’t have a great deal of rise, but they’re moist and flavorful. Next time, I think I’ll go with jalapeños instead of blueberries so I have corn-something to go with chili. Thanks for the recipe.

    Reply
  5. Erica

    February 12, 2013 at 6:13 pm

    ooh. so good to know. Thanks Maryann!

    Reply
  6. maryann

    January 25, 2013 at 3:11 pm

    …hi!…..i’d like to use this recipe as a bread instead of muffins—any thoughts on modifications?….cooking time?…..thanks!

    Reply
    • Erica

      January 27, 2013 at 12:30 am

      I haven’t tried it so I don’t know from experience, but if it does bake the whole way through it would probably take another 20 minutes. Let us know if you try it!

      Reply
      • maryann

        February 12, 2013 at 5:49 pm

        …was delicious as a bread!….i let it bake close to an hour…..a huge hit!….:)…..

        Reply
  7. amanda

    January 12, 2013 at 8:56 pm

    I can’t wait to try this! It looks amazing:)

    Reply
  8. Mary W

    August 26, 2012 at 3:42 pm

    I use your recipes/blog more than any other and love how simple everything is! Just to let you know, this recipe works really well as straight cast-iron skillet corn bread! I added fresh corn instead of berries and my boyfriend and I devoured it with black eyed peas and collards. This is easily the recipe I’ve made the most from your site. Thanks!

    Reply
  9. Jessica

    August 8, 2012 at 8:29 am

    Just made this w/corn meal instead of corn flour, not realizing they might be different. Added a bit more meal to make a thicker batter and crossed my fingers. The muffins were delicious. I substituted agave for honey and coconut oil for butter.

    Reply
    • Erica

      August 8, 2012 at 8:54 pm

      the corn flour is probably just a finer grade of corn meal, so no worries.

      Reply
      • Michelle P

        August 15, 2012 at 10:11 am

        I accidently used meal instead of flour and they still tasted delish. Much more texture, but I like that. Love this recipe and can’t wait to try others!

        Reply
  10. Emily

    July 14, 2012 at 2:34 pm

    I love your website! I tried your banana bread recipe and it was delicious! I can’t wait to try out some more. Thanks so much and keep ’em coming!

    Reply
    • Erica

      July 14, 2012 at 11:07 pm

      Thanks!

      Reply
  11. Rachel

    March 17, 2012 at 3:26 pm

    I didn’t know that I could use corn flour. How long should I wait on SCD before trying corn flour?

    Reply
    • Erica

      March 17, 2012 at 3:51 pm

      you can’t use corn flour on SCD. Sorry. This recipe is not tagged as SCD (see the end of each post). You can try using just almond flour though. I haven’t done it but it should work.

      Reply
  12. Ellen (Gluten Free Diva)

    February 20, 2012 at 6:30 pm

    Erica – these look divine. I used to go to a diner pre-GF and order a muffin just like this, and they would butter and then grill it butter side down and it would get crisp. Oh, I loved them. I’m going to try that with this recipe. Thank you!

    Reply
  13. Sheri

    August 21, 2011 at 2:34 pm

    I am on a Candida diet and it seems like there is not a lot of recipes that are wheat free, dairy free(I can have plain yoghurt) and sugar free ( only can have stevia as a sub. no other sweetners). I love to bake but this is hard. Any suggestions on how I can modify this recipe to work for me?

    Reply
    • Erica

      August 22, 2011 at 6:13 am

      Maybe stevia or xylitol?

      Reply
      • Sheri

        August 22, 2011 at 11:42 am

        I just made the cinnamon bun muffins and mixed the stevia with water and it seemed to work. I guess I will try doing the same with this recipe and hope for the best. Thanks

        Reply
  14. Sophie

    October 4, 2010 at 2:57 am

    MMMMMMMMMMMMMM,..What more can I say but these lovely muffins look just DIVINE!!

    Reply
  15. Erica

    September 30, 2010 at 7:49 am

    Wow, Michelle – that’s fantastic.

    Reply
  16. Michelle

    September 30, 2010 at 6:20 am

    your website has been a lifesaver for our family since my daughter became ill with crohn’s 2 years ago. Finally found holistic doctor, MD, to help so she is living normally again and healing I believe completely after 2 year, 10 doctor/healer search.Thanks so much for helping us eat throughout this ordeal. Our entire family has drastically changed our diet and your recipes have been only ones she consistantly likes, as well as rest of us.. a major feat indeed.

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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