Brunch

Corn blueberry muffins is for Dessert.

Corn blueberry muffins takes 30 minutes to prepare.

Corn blueberry muffins takes 20 minutes to cook.

Corn blueberry muffins makes 12 servings.

The ingredients for Corn blueberry muffins are:

1 1/4 cups finely ground yellow cornmeal
1/3 cup white rice flour
1/3 oat flour
2 Tablespoons cup cornstarch
1/4 cup almond flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, melted
1/2 cup apple sauce
1/2 cup coconut milk
1/4 cup pure maple syrup
4 large eggs
2 cup fresh blueberries
lemon zest

Here is how you make Corn blueberry muffins:

Makes 12 MuffinsPreheat to 400?FIn large bowl, whisk together dry ingredientsseparate egg whites into a glass container In medium bowl, whisk together butter, milk, maple syrup, and egg yolks.Using wooden spoon, stir wet ingredients into dry ingredients until fully combined. Whisk egg whites until foamy then fold into batter Gently fold in blueberries.Spray or grease muffin tinDivide batter among muffin cupsBake for about 20 minutes. Number of Servings: 12Recipe submitted by SparkPeople user KERRI155.

The nutritional information for Corn blueberry muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 180.5

• Total Fat: 6.8 g
• Cholesterol: 78.6 mg
• Sodium: 180.2 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 2.3 g
• Protein: 4.5 g

The dietary needs meet for Corn blueberry muffins is Gluten Free