Blueberry Corn Muffins
This recipe makes 6 to 8 muffins, depending on how much batter you prefer in each muffin.
Servings: 8 muffins
Calories: 265kcal
Ingredients
- 1 cup corn flour I use Bob's Red Mill finely ground organic flour
- 1 cup blanched almond flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup maple syrup or honey
- 1 large egg
- ¼ cup olive oil or other oil or butter
- 1 cup almond milk or coconut or other milk
- ½ cup blueberries
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.
Nutrition
Calories: 265kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 304mg | Potassium: 99mg | Fiber: 3g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 1mg
