Gluten-Free Blue Corn Tea Cakes (Muffins) with Blueberries

Blue Corn Muffins with Blueberries

Blue Corn Muffins with Blueberries

I love being able to experiment with different grains to create healthy, nutritious flours I can use to bake for my entire family!  My son-in-law who is gluten-intolerant has benefited from the wide variety of flours and blends that we have access to, now, since I can mill it fresh in my own kitchen!

Milling Blue Popcorn for Flour

It’s so simple and quick to mill the fresh flour I need when I’m baking. In this photo, I have secured the lid to the flour bin and am getting ready to insert the hose into the mill. After that, it’s as simple as turning the switch on and adding the grain. What a blessing to have such an amazing appliance in my kitchen!

I created a new gluten-free flour blend with corn, brown rice and oat flours as the proteins and potato starch and sweet white rice flour as the starches.  It’s perfect in these delicious Blue Corn Tea Cakes that I made for our granddaughters.  Since they’re loaded with blueberries, these tasty muffins needed nothing other than fun-shaped pans to make them a special treat.

Blue Corn Flour

Have you EVER seen such gorgeous color in a flour!!!??!! I love baking with this. It makes the prettiest crepes, muffins and quick breads!  My granddaughters and I call it “Blue Pixie Dust”.  :)

Blue Corn Tea Cakes (Muffins)
 
Author:
Recipe type: Bread
Serves: 12
 
Ingredients
  • 280 grams Gluten-free Blue Corn Flour Blend (MUST be weighed!)
  • 122 grams (1/2 cup) sugar (I used Zulka Morena unrefined sugar.)
  • 12 grams (1 Tablespoon) baking powder, aluminum-free
  • 4 grams (1/2 teaspoon) Celtic Sea salt
  • 1 teaspoon cinnamon
  • ¼ cup coconut oil (could substitute butter, not margarine), melted
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup fresh or frozen blueberries
Instructions
  1. Mix all dry ingredients in a large mixing bowl.
  2. Make a well in the center of the dry ingredients and add the oil, milk eggs and vanilla.
  3. make a well in the center of dry ingredients
  4. Stir to combine.
  5. Add blueberries and mix thoroughly.
  6. Grease cups of a 12 cup muffin tin or line with muffin papers.
  7. Fill cups about ¾ full with batter.
  8. Filled Muffin Tins
  9. Bake at 400 degrees for 20 minutes or until golden brown.
  10. Leave in tins for about 10 minutes and then remove from tins and cool on a wire rack.
  11. Blue Corn Muffin cooling

 

 

About glendasembree

Glenda has been married 30 years and has five children, ages 12, 17, 21, 27, & 29. Three beautiful grandchildren and two fantastic son-in-laws round out her family. She is a twenty-three-year homeschool veteran with a passion for family, abundant living on a limited income and cooking, baking and recipes. In October 2009, she married those passions with a love of writing, and launched Busy-at-Home, a blog for busy wives and moms. Busy-at-Home (www.busy-at-home.com) provides tips to do food, family, & fun on a frugal budget. It includes cooking & baking recipe tutorials, cake decorating tips and ideas, freezer cooking tutorials and recipes, homeschooling experiences, plus a smattering of DIY projects, gardening and more. Reviews & giveaways of products relevant to busy moms and their families are regular features.

Glenda has become one of Wondermill's biggest fans! Grinding fresh, whole grain flours is a weekly, and sometimes daily, occurrence in her kitchen. She is convinced of the superior taste and healthfulness of using freshly milled flour in all her baking!
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