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.
  7. Grease cups of a 12 cup muffin tin or line with muffin papers.
  8. Fill cups about ¾ full with batter.
  9. Filled Muffin Tins
  10. Bake at 400 degrees for 20 minutes or until golden brown.
  11. Leave in tins for about 10 minutes and then remove from tins and cool on a wire rack.
  12. Blue Corn Muffin cooling
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/gluten-free-blue-corn-tea-cakes-muffins-with-blueberries/