I first made this as a plain cornbread recipe sans blueberries in a 9 x 13 pan. Because it's not a very sweet recipe, it's quite versatile. The cornbread can stand up beautifully on its own, can be paired with something on the savory side or smothered in jam. All that said, it was calling out to me to be turned it into blueberry muffins...
- 1 cup corn flour
- 1 1/3 cups brown rice flour
- 4 1/2 tsp baking powder
- 1 tsp salt
- 1 cup coconut sugar
- 1 2/3 cups alternative milk (I use unsweetened soy)
- 2/3 cup coconut oil
- 3 flax "eggs" (3 Tbsp ground flaxseed w 9 Tbsp water)
- 1 cup frozen (or fresh) wild blueberries
- Preheat oven to 375 degrees and grease a muffin pan with coconut oil.
- Prepare flax "eggs" by mixing flaxseed meal with water, set aside.
- In a small bowl, mix together rice flour, corn flour, baking powder and salt with a wire whisk.
- In a medium bowl, blend coconut oil and coconut sugar with an electric mixer. Add flax eggs and continue to blend until it forms a paste like consistency.
- Add a portion of the dry ingredients to your wet oil and sugar mixture, then add some of the alternative milk. Blend with the electric mixer. Continue alternating adding flours and milk until your batter is fully incorporated.
- Scoop the cornbread batter into your greased muffin tin, adding lots of wild blueberries to the top of each muffin.
- Place in the oven and bake for 20 - 22 mins.
This recipe was inspired and adapted from a Buttery Cornbread Recipe I found on Taste of Home.