This recipe makes 6 to 8 muffins, depending on how much batter you prefer in each muffin.
Servings: 8muffins
Calories: 265kcal
Ingredients
1cupcorn flourI use Bob's Red Mill finely ground organic flour
1cupblanched almond flour
1/2teaspoonsalt
2teaspoonsbaking powder
1/2cup maple syrupor honey
1largeegg
1/4cupolive oilor other oil or butter
1cupalmond milkor coconut or other milk
1/2cupblueberries
Instructions
Preheat your 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 to the dry mix and blend well.
Add the blueberries and gently blend them in to the batter 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.