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Blueberry Corn Muffins

Preparation

STEP 1

Pre-heat oven to 350°F.

STEP 2

Line a 12-cup muffin tin plus 3 more with liners and set aside.

STEP 3

In a large bowl, mix together the dry ingredients: corn flour, sugar, baking powder, baking soda, salt and lemon zest.

STEP 4

The add wet ingredients, eggs, milk, coconut oil and lemon juice and mix just until combined. Then add blueberries and fold in just until combined.

STEP 5

Fill each muffin tin about 2/3 of the way full. Bake 15-17 minutes until the muffins poof up and brown slightly.

STEP 6

Cool for five minutes in the tin and enjoy!

STEP 7

Store at room temperature for up to five days or freeze.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 15 muffins

*Estimate Only

Ingredients

  • 2 cups Pereg Natural Yellow Corn Flour purchase
  • ½ Cup granulated sugar
  • 1 Teaspoon baking powder
  • ½ Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Tablespoon lemon zest (from 1 medium lemon)
  • 2 Eggs
  • 1½ Cups milk (dairy free works too)
  • ¼ Cup coconut oil, melted and cooled
  • 2 Tablespoons lemon juice (from 1 medium lemon)
  • 1 Cup fresh blueberries, washed and dried well

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