Saturday, April 5, 2014

Blueberry Cornbread Muffins

After seeing Pioneer Woman whip up cornbread muffins with dried blueberries one afternoon last week, I was hungry. We are huge cornbread lovers and I'd finally perfected a great gluten free recipe we eat pretty frequently. So with a few tweaks these muffins were really great and Lloyd loved them. And getting breakfast in this kid is so difficult these days.


Blueberry Cornbread Muffins

1 1/2 Cups GF Cornmeal (I love Lambs Grist Mill brand from right here in Texas)
3/4 Cup GF AP Flour
1/2 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Xanthan Gum
1/2 Tsp Salt
1/4 Cup Melted Butter
1 Cup Vanilla Almond Milk
1 Tsp Apple Cider Vinegar
1 Egg (or equivalent egg replacer)
8 oz Package of Dried Blueberries

Preheat oven to 350° and spray mini (or regular) muffin tin. Add vinegar to milk and allow to curdle, making "buttermilk". Measure and combine all dry ingredients. Mix well. Add remaining ingredients, except dried fruit, and mix until combined--batter will be lumpy. Fold in blueberries (or preferred dried fruit combination). 

Scoop into muffin tins about 3/4 full. Bake 12-15 minutes, until toothpick comes out clean. Serve warm.

Note: These would be amazing with some honey butter! I've done just blueberries, and a mixture of blueberries and dried cherries. You could probably do any combo you like. The cherries are perfect though they add a great tartness if you like that, I have to admit! 
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