If blueberry muffins and cornbread had a baby, that would be the essence of these mini muffins. It sounds like a weird combination but it worked. I made them for breakfast one morning and served them warm out of the oven. My son, J, asked for seconds and he never asks for seconds. So I challenge you to try these and let me know what you think.
Blueberry Corn Muffins
Makes 30 mini muffins
2 Tbsp Flaxseed meal
¼ cup + 2 Tbsp Water
1 cup Gluten-Free all-purpose flour (I used King Arthur in this recipe)
¾ cup sugar
¾ cup cornmeal
1 Tbsp baking powder
½ teaspoon salt
¾ cups rice milk
¼ cup grapeseed oil
1 cup fresh or frozen blueberries
Pre-heat over to 400F.
Grease a mini muffin pan with non-stick spray.
In a small bowl, combine flaxseed meal and water and let it set for 10-15 minutes.
In a large bowl, combine flour, sugar, cornmeal, baking powder and salt; mix well.
In a medium bowl, combine rice milk, flaxseed mixture, and oil and combine well.
Stir milk mixture into flour mixture just until combined. Fold blueberries gently into the batter.
Divide batter evenly among muffin cups, filling each until almost full.
Bake muffins until a toothpick inserted in centers comes out clean, about 20-25 minutes.
Cool muffins in pan for 2 minutes. Remove muffins from pan and place on a wire rack to cool slightly.
Tip: To make your morning easier, prepare your ingredients the night before in their medium and large bowls. Cover with clear wrap and store the medium bowl in the fridge. In the morning stir the milk mixture into the flour mixture and continue as directed.