I stick to the same breakfast almost everyday and sometimes I crave something different. I try not to have a high sugar breakfast and when I get those cravings I recreate my own. This time I am using some of my favorite ingredients to make these blueberry cornmeal muffins.
I have used blue cornmeal in some of my other recipes and I prefer it to yellow cornmeal. It is slightly sweeter and perfect for breakfast treats like this or even dessert. LIke all my recipes, this recipe comes together with just a few ingredients. The key ingredients here are blue cornmeal, oat flour and blueberries. The rest are just baking agents which you probably have at your disposal already.
Making these muffins from scratch can be done on a weekend morning in under 30 minutes. Preheat your oven, mix your wet ingredients and fold in your dry ingredients. You will be enjoying this breakfast treat in no time.
Blueberry Cornmeal Muffins
Blueberry cornmeal muffins
- 2 bananas
- 1½ cups oat flour
- ¾-1 cup blueberries (frozen)
- ½ tsp baking soda
- 1 egg
- 1 tsp baking powder
- 3 tbsp maple agave blend or maple syrup
- ¼ cup coconut sugar
- 2 tsp vanilla extract
Preheat oven to 350°. If you haven't already made the oat flour do so by adding instant oats to a blender and pulse until you get a floury texture.
In a bowl, mash the bananas until smooth. It's okay if there are a few clumps in there. Add the coconut sugar, egg and wet ingredients. Mix until combined and then fold in the dry ingredients. Add in the frozen blueberries and fold in as well.
I used giant muffin tins for mine which yields 4 giant muffins. Grease the muffin tin and add in equal amount of batter to 4 of the openings. Fill the other empty openings halfway with water. Bake for 18- 20 minutes and check for doneness by inserting a toothpick and making sure it comes out dry. If you are using regular size muffin tins then keep the cook time to 12- 15 minutes.
