Corn Berry Muffins
Author: Sweet Green Kitchen’s Jen Jones
Makes about 15 muffins or 12 plus 12 minis
1 cup Buttermilk
2 extra large Eggs
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1/3 cup Coconut Oil – liquefied
1 cup Brown Rice Flour
1/2 cup Coarse Cornmeal *
1/2 cup Almond Flour
3/4 cup Granulated Natural Cane Sugar
1 Tablespoon Baking Powder
3/4 teaspoon Salt
6 ounce container Blueberries – about 1 cup or more if you’d like
1/4 cup Sunflower Seeds
In a large bowl add in all the dry ingredients; Brown Rice flour, Cornmeal, Almond flour, Sugar, Baking Powder and Salt. Whisk together to combine.
In a small bowl or liquid measuring cup, add in the Buttermilk, Eggs, Vanilla and Almond Extract. Stir thoroughly to combine.
Add the liquids to the dry ingredients and stir to fully combine. Mix in the Coconut Oil.
Gently stir in the Blueberries and Sunflower Seeds.
Prepare muffin tins with cooking spray. Pour in about ¼ cup of batter into each muffin cup.
Bake about 20-23 minutes for regular size muffins or 16-18 minutes for minis.
A note on Cornmeal – the cornmeal adds a nice little crunch to these muffins that I just adore. Alternatively, you could use finer corn flour, but you’d lose out on the crunch. I have also used corn flour with a few tablespoons of the ½ cup subbed out with polenta or corn grits.
One other note, if Coconut Oil is not available, I think your best bet on substitution would be butter, but I would probably up it to 1/2 cup.