Gluten-Free, Dairy-Free Blueberry Honey Cornbread Muffins

With my current medications, I find that I have to drastically reduce my salt intake to minimize the worst of the side effects. Even that, the side effects are barely manageable. Fortunately, I find that omitting salt in my baked goods (and simply relying on existing salt in the ingredients) doesn’t truly affect their taste – thank the Lord for small favors! Lately, we have been enjoying fresh blueberries from Costco and they taste surprisingly good for imported blueberries! Here, I added them in cornbread muffins and they are absolutely divine! Enjoy!

Adapted from Food Network/The Neelys Honey Cornbread Muffins recipe

1-1/2 cups yellow corn meal
1/2 cup Authentic Foods Steve’s Cake Flour Blend
1 tablespoon baking powder
1/4 cup granulated sugar*
1 cup vanilla soy milk
1/4 cup extra light olive oil
1/3 cup honey*
2 large eggs
1-1/4 cups fresh blueberries

*The amount of sweeteners used here produces a not too sweet muffin, feel free to increase it to your taste.

Preheat oven to 400F. Line a regular 12-cup muffin pan with baking cups/liners. Spray the liners with cooking spray if you want to prevent the muffins from sticking and set aside until needed. In a large bowl, whisk together corn meal, cake flour, baking powder, and sugar until combined. Make a well in the center and add soy milk, oil, honey, and eggs. Whisk all ingredients together until well-blended. Finally, fold in blueberries and divide batter evenly among the baking cups/liners (I use an ice cream scoop) and bake for 13 to 15, minutes or until a skewer inserted comes out clean and the muffins are beautiful and golden. Remove to a cooling rack and cool for 2 to 3 minutes in pan before removing muffins out of the pan onto the cooling rack to cool completely.

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2 Replies to “Gluten-Free, Dairy-Free Blueberry Honey Cornbread Muffins”

  1. Really great! Cornbread goes well with chili and just about anything else. We just finished eating but seeing this post made me want to jump up and make them. However, I’ll wait until tomorrow.

    1. It does go well with just about anything! We are down to one last muffin here, lol. Thankfully, I made two more batches of Lemon Muffins at the same time – we can’t get enough of them! :)

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