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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