¾cupgluten-free flour blend with xanthan gum*see notes
2teaspooncoconut sugar,or any granuated sugar
1cupbuttermilk *see notes
¼cupolive oil,extra virgin
1cupblueberries*fresh or frozen
¾cupcorn kernelsfresh or frozen
Preheat oven to 375°F. and line 12 muffin cups with parchment paper liners or culinary paper liners.
In a large bowl, whisk together cornmeal, gluten-free flour blend, sugar, salt, baking powder, baking soda and thyme. Set aside 2 tablespoons to toss blueberries and corn kernels later.
In a medium bowl, beat eggs and whisk in buttermilk and oil.
Add wet ingredients to dry ingredients and stir until just combined. Toss blueberries and corn kernels with remaining 2 tablespoons cornmeal mixture. Gently fold in corn kernels and blueberries.
Fill muffin cups. Bake about 18 minutes until golden and a toothpick inserted comes out almost clean. Let cool for 5 minutes, then transfer to a cooling rack and remove the paper liners (as they tend to trap moisture).
I used Cup 4 Cup gluten-free flour blend in this recipe.You can easily make your own substitute for buttermilk. Simple stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it stand for 5 minutes. You can use any kind of milk, including plant-based milk (like almond milk.)Remember to set aside 2 tablespoons of the cornmeal mixture to toss the blueberries and corn kernels before adding to the batter. This prevents them from sinking to the bottom.