Blueberry Cornmeal Muffins

Gluten-free

This blueberry cornmeal muffin recipe is easy to make and bursting with flavor. The naturally sweetened muffins are perfect for breakfast, brunch, and snacks!

Ingredients: Almond Flour Cornmeal Baking Powder Sea Salt Butter Honey Lemon Zest Eggs Blueberries

1

Preheat the oven to 350 degrees. Line your muffin cups with paper liners.

2

In a small bowl, mix your dry ingredients: almond flour, cornmeal, baking powder & salt. Break up any clumps of flour.

3

Use a mixer to combine the softened butter, honey, & lemon zest. Add the eggs one at a time, mixing well.

4

Add your flour mixture to the wet ingredients, and mix until combined. Fold in the blueberries.

5

Divide the batter into muffin cups. Bake until golden brown & a toothpick inserted in the center comes out clean. Let the muffins cool for 5 minutes before transferring to a wire rack.

Serving Suggestion  Serve the muffins warm or at room temp. Top with honey butter to take them to the next level.

Tips for making Blueberry Cornbread Muffins Use muffin liners or cooking spray to prevent sticking Use a medium grind cornmeal Use fresh or frozen blueberries

FAQS

and answers!

Can you use frozen blueberries?

Yes!

Can you make muffins ahead?

Yes! You can freeze them for 2 months

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I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!