• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Blue Corn Blueberry Muffins

    Enjoy the benefits of blue corn and blueberries in these scrumptious Blue Corn Blueberry Muffins! Bake off a batch on the weekend and enjoy a healthy breakfast or a sweet dessert all week long.


    Ingredients
    1
    cup
    all-purpose flour
    1
    cup
    blue corn flour
    1/3
    cup
    sugar
    1/2
    teaspoon
    baking powder
    1
    teaspoon
    baking soda
    1
    cup
    coconut milk, full-fat
    1/2
    tablespoon
    apple cider vinegar
    1/4
    cup
    apple sauce
    1/2
    cup
    coconut oil, melted
    1
    cup
    blueberries, fresh or frozen
    Directions
    Preheat oven to 400 F. Grease wells of muffin tin and set aside.
    In a large bowl combine all-purpose flour, blue corn flour, sugar, baking powder, and baking soda. Whisk until all ingredients are evenly distributed.
    In a separate bowl combine coconut milk and apple cider vinegar. Allow to sit for 3-5 minutes until milk begins to curdle. Whisk in apple sauce and coconut oil to milk mixture.
    Pour wet ingredients into dry ingredients. Stir until well combined, then fold blueberries into batter.
    Scoop batter into wells, ensuring each well is 2/3 full. Transfer muffin tin to oven and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin emerges clean.
    Place tin on cooling rack for 15 minutes or until muffins are cool enough to handle.
    Remove muffins from tin and enjoy warm with a tab of butter, drizzle of agave, or on their own.

    The base number of servings for this recipe is 6
    OK

    Write a Review