• Blueberry “Corn” Muffins {almond & coconut flour}

    Blueberry Corn Muffins

    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 flour and coconut flour.

    Blueberry Corn Muffins

    I have a recipe for blueberry corn muffins, using corn flour. It’s not grain-free, but readers have asked me to keep it live, 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.

    Blueberry Corn Muffins


    Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Paleo, SCD, Snacks, Vegetarian  |  10 Comments

    10 Responses to Blueberry “Corn” Muffins {almond & coconut flour}

    1. Anne L. Texas says:

      Just finished eating the first one of these and I think they’re gonna be my favorite blueberry muffin! I used the ghee (such a rich flavor) and a little more honey than called for. Thanks for the great recipe 🙂

    2. Lenny's wife says:

      Whenever I see “coconut milk” in a recipe, I never know if it’s the canned variety or what comes in a carton. They are very, very different. Can you elaborate on which one you used? I want to make these muffins this weekend! Thank you!

    3. Joanne says:

      Do you use the coconut milk in a carton or can?

    4. I don’t see corn in the muffins. Why are they called Corn Blueberry Muffins?

    5. Janis says:

      Where are the carb counts, fiber counts, sugar counts, ect

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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
  • Ingredient conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • 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
  • Cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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