Sweet Blueberry Corn Muffins

SWEET BLUEBERRY CORN MUFFINS

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana – that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it’s probiotic! I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

This is a guest post written by Tiffany.

Sweet Blueberry Corn Muffins

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• Author: Whitney Carlson
• Total Time: 25 minutes
• Yield: 12 1x

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Ingredients

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• 1 1/2 cup Whole Grain Stone Ground Cornmeal
• 1/2 cup Whole Wheat Pastry Flour
• 1/4 cup Stevia in the Raw
• 1 Tbsp Baking Powder
• 1/2 tsp Sea Salt
• 1 egg
• 1 cup Plain Low-fat Unsweetened Kefir
• 3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk
• 1/4 cup Unsweetened, No Sugar Added Applesauce
• 1/2 cup fresh Blueberries

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Instructions

1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil.
2. Combine dry ingredients in a large bowl, whisking together.
3. Add wet ingredients to dry ingredients, whisking to combine thoroughly.
4. Fold in blueberries.
5. Pour batter into individual muffin tins.
6. Bake for 15-20 minutes depending on your oven.

Notes

Gluten Free Version: Use Gluten-Free Flour as an alternative.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Baked
• Cuisine: Cajun