Gluten-Free Blueberry Apple Corn Muffins
A healthy Gluten-Free Blueberry Apple Corn Muffin makes for a delicious treat. The muffin is light, moist and filled with blueberries and grated apples. In this gluten-free muffin recipe, the four main ingredients are blueberries, apples, fresh lemon juice, orange juice and honey. To keep the tender muffin texture, I used corn flour, flour blend, and a splash of olive oil. The corn flour gives the muffin a super lovely texture.
♥ A simple muffin recipe!
The recipe for this gluten-free blueberry apple corn muffin couldn’t be simpler. First, you combine dry ingredients. In a second bowl, you mix everything else with the flour mixture except the blueberries. Now you are ready to fold in the blueberries and transfer the batter into a muffin pan. The muffins take about 25 to 28 minutes to bake, and they should be golden brown.
♥ Serve this muffin warm.
Gluten-free muffins are typically cooled first and then served. However, not these blueberry apple corn muffins. They are incredibly delicious when they are still warm, and the juice from the blueberries is dripping while you are enjoying them. Sometimes I like to add a smear of soft butter over the warm muffins, making them deliciously buttery…YUM!
♥ A healthier corn muffin.
I am adding this gluten-free blueberry apple corn muffin recipe to my healthier muffin recipes section. The muffin is mostly made with apples, blueberries, honey, orange juice, lemon juice, olive oil and eggs. The only other thing you add in, is the dry ingredients, which account for only a cup and a half in the entire recipe. So overall, this is a healthier muffin than most.
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