Cornmeal Oat Blueberry Muffins
These cornmeal oat blueberry muffins are great for breakfast, a snack, or you can leave out the blueberries and have them with a bowl of chili!
Ingredients
- ¼ cup quinoa flour
- 1 cup +1 tablespoon brown rice flour
- ¼ cup tapioca flour / starch or arrowroot flour / starch
- ½ cup cornmeal
- 1 cup gluten free rolled oats
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar
- ½ cup maple syrup
- ⅓ cup oil
- 2 eggs
- 1 cup unsweetened coconut milk or other dairy free alternative
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper cups.
- In a medium sized bowl, whisk together the quinoa and brown rice flours. Add in the tapioca flour, cornmeal, rolled oats, baking powder, baking soda, and salt. Whisk until there are no clumps. Set aside.
- In a stand mixer or large bowl using a hand mixer, combine the eggs, coconut sugar, maple syrup, and oil. Beat until smooth.
- Next slowly alternate adding the flour and the cup of milk into the bowl of wet ingredients. Mix well and let the batter sit for 5 minutes to thicken.
- Then stir in the blueberries. Fill each cup of the muffin tin about 3/4 the way full of batter. (the batter will be runny but will firm up drastically while baking)
- Bake on the middle oven rack for about 20-22 minutes or until tops are golden brown and spring back when touched.