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Prep time
10 minutes
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Cook time
20 minutes
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Serves
12
Author Notes
I was inspired by the local berries growing at a nearby garden and wanting to make a gluten free muffin for summer. I came up with the blue corn idea because of some leftover flour I already had and then combined it with almond flour for a nice texture. I used blackberries and raspberries, but you can certainly change it up depending on what variety of berry you have on hand. —Jennifer Hutzel
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Ingredients
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3/4 cup
Non dairy milk
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1 tablespoon
Apple cider vinegar
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1 cup
Almond flour
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1 cup
Blue corn flour
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1/2 cup
Tapioca flour
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1 teaspoon
Baking soda
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2 teaspoons
Baking powder
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1 teaspoon
Sea salt
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3/4 teaspoon
Cardamom
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1/2 cup
Maple Syrup
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1/3 cup
Melted coconut oil
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2
Eggs
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1 cup
Fresh berries
Directions
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Preheat oven to 375F. Line a muffin tin with muffin cups or spray with oil.
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Whisk the vinegar with the milk and set aside.
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In a large bowl, combine all of the dry ingredients – almond flour, cornmeal, tapioca, baking powder, baking soda, cardamom, and sea salt.
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In a separate bowl, whisk together the coconut oil, maple syrup, eggs and milk/vinegar mixture.
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Fold in the wet mixture into the dry, slowing mixing until uniform. Fold in the berries gently.
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Divide the batter evenly into the prepared muffin tins.
Bake for about 15 minutes, or until the top is firm and the edges are slightly browned but not too dry. Remove from the pan and let cool on a wire rack for 10 – 15 minutes before serving.
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