Blueberry Cornbread Muffins

There are many cornbread muffins. Someone has taken a bite from he one in the front. There is honey drizzled on the dessert

5 stars (1 review)

These blueberry cornbread muffins are soft and moist with sweet corn and juicy blueberry. The perfect easy summer recipe that is gluten free and dairy free.

Prep Time10

Cook Time15

Total Time25

Course: Sides

Cuisine: American

Diet: Gluten Free

Keyword: cornbread muffins, dairy free cornbread, easy cornbread mix, gluten free cornbread muffins, healthy cornbread

Servings:

Calories: 181kcal

Author: Shuang Shuang Liang

Equipment

Ingredients

1 cup gluten-free corn flour
1 cup gluten-free baking flour
2 tsp baking powder
1 tsp baking soda
2 eggs room temperature
1 1/4 cup milk of choice
6 tbsp vegan butter or regular butter melted then cooled
1/2 cup honey
a pinch of salt

Fold-Ins

2/3 cup canned corn drained and rinsed
2/3 cup fresh blueberries ***

Instructions

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 sptula.
Optional step: toss blueberries in 1 tsp flour before folding them into the cornbread batter. This can prevent the blueberries from sinking to the bottom and distribute them more evenly.
Fold in extras: blueberries, canned corn.
Scoop into lined muffin pan, fill each cup close to the top.
Bake for 15 minutes, or until a toothpick comes out clean.

Video

Notes

For substitution details, check the section "Substitution for this Blueberry Cornbread Muffin Recipe"
Use room temperature eggs and milk. You can slightly warm the milk in the microwave for 20 seconds just to take the chill out. Check more Tips under "Tips for the best Blueberry Cornbread Muffin" Section.

Nutrition