Blueberry Corn Muffins Recipe

These grainy muffins are just the right amount of sweet. We split them and grill them in a dab of light olive oil until they turn golden and sizzling around the edges. The warmth brings out the taste of the blueberries.

Preheat oven to 350 degrees F. Line a 12-muffin cupcake pan.

Whisk together the dry ingredients:

3/4 cup cornmeal

1/4 cup millet or buckwheat

3/4 cup sorghum or brown rice flour

1/2 cup tapioca or potato starch (not potato flour), or cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 1/2 teaspoons xanthan gum

3/4 cup organic light brown sugar

1 teaspoon ground cinnamon

Make a well in the center of the dry ingredients and add:

1/4 cup light olive oil

1 tablespoon honey or raw agave nectar

2 teaspoon bourbon vanilla

1/2 teaspoon light tasting vinegar

1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 large eggs)

3/4 cup warm water

Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.

Stir in:

1 rounded cup fresh blueberries

Plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.

Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven and altitude.

Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).

Wrap extras in foil and freeze for easy on-the-go gluten-free treats (I've been known to sneak my gluten-free muffin into Starbucks- but don't tell.)

Makes one dozen muffins.