Two of my favorite things

March 10, 2008

Blueberries and cornbread. Yum. Put them together and you get a tasty treat. Keep in mind that these are not sweet at all. If you would like them sweeter, add another 1/4 cup sugar.

Blueberry Corn Muffins
From The Vault

1 cup skim milk (original calls for buttermilk, so if you’d like, use that)
2 eggs
1/4 cup canola oil
1 cup cornmeal
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 tsp xanthan gum
1 tbsp flaxseed meal
1/2 cup packed brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 half-pints fresh blueberries

Preheat the oven to 400 degrees. Line a 12-cup muffin pan with liners.

Whisk together the milk, eggs and canola oil. Set aside. Combine the cornmeal, brown sugar, baking powder, baking soda, salt, brown rice flour, tapioca flour, amaranth flour, xanthan gum, and flaxseed meal. Add the blueberries and toss to coat. Add the buttermilk mixture and stir just until combined and all ingredients are moist.

Spoon the batter into the prepared pan. Bake until a tester inserted in the center of the muffins comes out clean, about 25 minutes. Let stand for 15 minutes before serving.

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{ 2 comments… read them below or add one }

bjwalsh April 13, 2008 at 7:47 am

The skim milk magically turns into buttermilk? Kidding, I added ~tbsp of lemon juice and let it sit. And 400 degrees for “shiny” non-stick muffin tins was way too hot! I will make these again at a lower oven temp . Thanks!

Sheri April 13, 2008 at 9:53 am

BJ – thanks for noticing that. The original recipe calls for buttermilk (hence my typing that in the directions) but I didn’t have any, nor did I have a lemon, so I went with the skim milk. I always forget about heat levels for those nonstick pans, too, since I don’t have any :-)

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