BEST Blueberry Cornmeal Muffins (Gluten Free!)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to reduce cost.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and flavor, while brown sugar is often less expensive.

Combine 2 cups of almond flour, cornmeal, baking powder, and salt in a bowl and whisk together.

Use fingers to break up any clumps in the almond flour.

In a stand mixer, combine softened butter and honey and beat on medium-high speed until light and fluffy, about 1-2 minutes.

Add lemon zest to the butter and honey mixture.

Add 3 eggs one at a time, beating well after each addition.

Dump the dry ingredients into the wet mixture and beat on medium-low until incorporated.

Stir the batter one last time to ensure all flour is mixed in.

Fold in frozen wild blueberries into the batter.

Divide the batter into 12 lined muffin cups using an ice cream scoop.

Bake in a 350°F (175°C) oven until golden brown and a toothpick inserted in the center comes out clean.

Let the muffins cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens