THESE HEALTHY BLUEBERRY CORNBREAD MUFFINS ARE SOFT AND MOIST. SWEET CORN PAIRED WITH JUICY BLUEBERRIES , LIGHTLY SWEETENED WITH HONEY, THIS IS THE PERFECT CORNNBREAD MUFFIN RECIPE FOR THE SUMMER.
– corn flour – baking flour – baking powder – baking soda – eggs – milk – vegan butter – honey – salt
Preheat oven to 350 F.
In a mixing bowl, whisk together all of the wet ingredients: eggs, milk, melted and cooled vegan butter (or regular butter), and honey.
In a separate bowl, combine all dry ingredients: corn flour, gluten-free baking flour, baking powder, baking soda, and a pinch of salt.
Make a well in the middle of the dry ingredients and add in the wet mixture. Gently combine with a spatula.