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.