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.
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.
Makes 12
