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.
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
- 1/2 cup 48 g blanched almond flour
- 1/4 cup 26 g coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3 large eggs
- 1/4 cup 2 ounces oil (or melted butter or ghee)
- 3 tablespoons 64 g honey
- 1/4 cup 2 ounces coconut milk
- 3/4 cup 113 g fresh blueberries
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Add liners to a baking pan.
- Add the almond flour, coconut flour, salt and baking soda to a food processor and pulse a few times to blend. Or use a blender, mixer, or bowl and spoon.
- Add the eggs, oil, honey, and milk, and pulse a few times. Rest the batter for a few minutes to let the coconut flour absorb the moisture.
- Fold in the blueberries.
- Add the batter to the baking pan and bake for 30 minutes, or until the tops begin to brown and a toothpick inserted in a muffin comes out clean.
- Cool and serve. Store covered for a few days at room temperature, or for a few weeks in the refrigerator.