- 1 1/4 cup stone ground cornmeal
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3/4 cup (one 6-ounce cup) vanilla yogurt Greek yogurt
- 1/2 cup almond milk
- 1/4 cup honey
- 1/4 cup vegetable oil
- zest of 1 lemon
- Blueberries (fresh or frozen ones that have been thawed)
- sugar for sprinkling.
- Preheat the oven to 400 degrees.
- Grease a 12-cup muffin tin. (You can use liners, but I find the muffins can stick to the papers.)
- In a large bowl, whisk together the cornmeal,GF flour, oatbran, baking soda, baking powder, and salt.
- In a medium bowl or a large measuring cup, beat the eggs, yogurt, milk, honey, and oil and whisk to combine well.
- Add the wet ingredients to the dry ingredients and fold together until just incorporated. Add the zest and mix again.
- I like to use my ice cream scoop to fill the 12 muffin cups easily and without mess.
- Add 4-6 berries into each cup.
- Sprinkle sugar over each cup.
- Then bake 12-15 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.
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I love blueberry and cornmeal together. What a great combo.
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Beautiful, and healthy, too!
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