As I’ve said in many of my baking posts, most of these recipes are for anyone who just loves good food. It doesn’t matter that the ingredients happen to be gluten free or made with whole grains or alternative sweeteners – as long as it works for YOU. It’s all about flavor…
To me, there is no better muffin than one made with berries. Blueberries are just about the most user friendly and nutritious addition and because they freeze so well, are in ‘season’ all year round. We know that blueberries are high in antioxidants, and fiber, and vitamin C…plus the quinoa in this recipe is high in protein. I love to add zest for a little extra pep, and its a healthy addition as well.
Gluten Free Blueberry Corn Muffins – Makes One Dozen
1 cup whole grain flour (quinoa works best for gluten free!)
1 cup yellow cornmeal (I use a medium grind)
2 TB baking powder
1 teaspoon salt
1/3 cup raw honey
6 TB coconut oil or butter (plus more for brushing)
1 cup milk – I used almond but any type will work
2 large eggs
1 cup frozen or fresh organic blueberries
1 TB orange zest
Preheat oven to 400°. In a medium bowl, sift together quinoa flour, cornmeal, baking powder, and salt.
In a second medium bowl, whisk honey and oil until smooth. (If either one is too stiff, warm for a few seconds.) Whisk in milk and eggs. Pour milk mixture into cornmeal mixture. Stir just until smooth and gently fold in blueberries and zest. Do not overmix.
Brush muffin tins with oil or use muffins cups. Pour muffin batter evenly into tins. Bake for 17-20 minutes on center oven rack, until tops are lightly golden and an inserted toothpick comes out clean. Remove from oven; cool 5 minutes, then remove muffins from tins. Serve warm or allow to cool on a wire rack. They freeze well, too.