Gluten-Free Blueberry Apple Corn Muffins
- Prep Time:
- 15 min
- Cooking Time:
- 25 min
- Serves:
- 12
Ingredients
1 cup gluten-free flour blend with xanthan gum (add 1/4 tsp. if the blend does not include xanthan gum)
1/2 cup GF corn flour (not cornmeal)
2 tsp. GF aluminum-free baking powder
3/4 tsp. Baking soda
1/4 tsp. GF ground turmeric (optional)
1/4 tsp. Sea salt
2 large eggs, whisked
1 cup grated apple (1 medium apple, skin on)
Juice and zest of 1 large lemon
1/3 cup honey
1/3 cup fresh orange juice
1/4 cup extra virgin olive oil
1 tsp. Pure vanilla extract
1 cup fresh blueberries (if using frozen do not thaw)
Instructions
- Preheat oven to 350 F a line a muffin pan with parchment paper liners or lightly coat with cooking oil
- Combine flours, baking powder, baking soda, turmeric, and salt. Set aside one tablespoon of the flour mix
- In a separate bowl mix eggs, grated apple, lemon juice, lemon zest, honey, orange juice, olive oil and vanilla
- Stir wet ingredients into the flour mixture until just combined. Toss blueberries with the 1 tablespoon of the flour mixture and gently fold into the batter until just combined
- Spoon the batter into the muffin pan and bake for 25 - 28 minutes until golden brown
- Cool for 10 minutes and serve. To store, cool completely and store in an airtight container.


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