With blueberries in abundance at the moment (in North America), I couldn’t resist overusing them in this simple cornbread muffin recipe, using both almond and coconut flour.
I have a recipe for blueberry corn muffins using corn flour. It’s not grain free but readers have asked me to keep, so I’ve left it so. And you may be familiar with this no-corn cornbread recipe, which I used to guide me a bit with this recipe.
I tried silicone baking cups for the first time, and I’m happy to report that they worked out well. As I thought would happen, the muffins were easy to get out of the liners and looked perfect. The cups are fairly easy to clean, and my last test will be the dishwasher. And how long they last.