I had some very expensive uber high quality sprouted blue cornmeal in my pantry which I noticed was about to expire.  That’s one of my issues, I love trying out new products but after an initial recipe or two I forget and move onto the next new ingredient.  When I worked at Whole Foods this was fabulous because vendors were always providing me with samples, and I thoroughly enjoyed my job which involved me tasting and testing the products and writing about them…but I digress.  Who doesn’t love a corn muffin?  And who doesn’t love a corn muffin with blueberries in it?  And who doesn’t love the song Blue on Blue….heartache on heartache….ok well, I don’t.  But I couldn’t resist naming this recipe Blue on Blue.

I love eating these warm with blackberry jam.  When I make them I keep them in the freezer and heat them up in the toaster oven for breakfast.

 

Blue on Blue Corn Muffins

Blue on Blue Corn Muffins

Almost gluten free, very low gluten…so you can pretend you’re eating gluten free when you eat these!

1 C flour

1 C blue cornmeal

1/2 C sugar

1 T baking powder

1 t salt

3/4 C milk

1/2 C coconut oil, melted and cooled

1 egg

1 t vanilla

1 pint blueberries, washed and picked over to remove stems

1/3 C slivered almonds

1/3 C sugar

Heat oven to 375.  Butter, or place cupcake liners in a 12 muffin pan.

Combine dry ingredients in a medium bowl.  Add milk, coconut oil, egg, and vanilla and stir to combine.  Stir in blueberries.

Spoon batter into muffin tins filling only 2/3 full.  Sprinkle each muffin with slivered almonds and sugar.  Bake about 25 minutes or until muffins are brown around the edges and are firm in the middle.

Makes 12