March 16, 2008

Annie’s Gluten Free Blueberry Honey Almond Cornmeal Muffins

By GFIB -  

These yummy gluten free Blueberry Honey Almond Cornmeal muffins have a scone-like texture – they are delicious warm from the oven with butter and honey, or some peanutbutter!

Annie’s Blueberry Honey Almond Cornmeal Muffins

(note that a non-dairy milk can be substituted to make these dairy free as well)

1 egg
1/4 cup vegetable oil
1/4 cup honey
1 1/4 cups milk
1/2 cup almond meal
1/2 cup coconut flour
1/2 teaspoon salt (optional)
2 teaspoon baking powder
1 cup cornmeal
1/2 to 2/3 cups blueberries (depending on how many you want in your muffins)

Whisk egg, oil, honey and milk together.

Stir in the almond meal, coconut flour, then the salt and baking powder, and lastly the cornmeal, and then the blueberries.

Bake at 400 degrees for about 15 minutes, or until golden brown on the edges.

Read Next Article » PF Changs at the Flatiron Crossing Mall has an Extensive Gluten-Free Menu!
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  1. maureen says:

    Found you!

  2. Kelly says:

    Oh I miss the texture of scones! I can’t wait to try these!

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