Cornmeal adds the perfect texture to these Blueberry Cornmeal Mini Muffins. Perfect for breakfast meal prep, this recipe makes 44 mini muffins that are gluten free, dairy free, refined sugar free, and absolutely moist & delicious!
Ingredients
Wet Ingredients
- 3 ea. large eggs
- 1 cup vegan sour cream*
- 1/2 cup coconut oil melted
- 1/3 cup honey
- 1 ea. banana mashed
- 1 tsp vanilla extract
- zest from 1 orange ~1 tsp
Dry Ingredients
- 1 cup gluten free flour
- 1 cup yellow cornmeal
- 1/4 cup coconut sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
- 1/2 tsp salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 400F and line two mini muffin trays with liners and/or coat in melted coconut oil.
- Mix together all wet ingredients in a large mixing bowl until well combined.
- In a separate bowl, whisk together all dry ingredients (except blueberries).
- Once dry ingredients are well mixed, add your frozen blueberries and toss lightly ensuring they are evenly coated.
- Slowly add in your dry ingredients to the bowl of wet ingredients, making sure not to over mix.
- Spoon your muffin batter into the two mini muffin trays. You can do one batch at a time if you only have one mini muffin tray!
- Bake mini muffins at 400F for 10-12 minutes, or until tops are slightly browned.
- Store in the fridge for up to one week, or in the freezer in an airtight container for two - three months. Before eating, set out at room temperature for 3-4 hours. Taste best reheated in the microwave for 15 - 20 seconds, or my favorite way, cut in half and browned with some vegan butter in a cast iron skillet.
Notes
*store bought or homemade - I make my own using this recipe.
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