Corn Blueberry Muffins (GF/DF)

An easy and very delicious gluten free & dairy free summertime muffin. It’s a mix between cornbread and a blueberry muffin- the edges are crispy while the corn and blueberries keep the center moist.

Ingredients:

• 250g coconut oil (room temp)

• 122g sugar

• 122g coconut sugar

• 3 eggs

• 100g cornmeal

• 250g cup4cup multipurpose flour

• 2 ears of corn

• 1 cup blueberries

• 5g salt

• 1 tbsp baking powder

Method:

1. preheat oven to 350 f

2. cut corn off the cob and cook in a skillet over high heat for 2 minutes. season with a pinch of salt and set aside

3. cream the coconut oil and both sugars in a standing mixer for 3 minutes on high speed

4. slow speed and add eggs one at a time until incorporated

5. continue mixing on high speed for another 2 minutes

6. slow speed again and add gf flour, cornmeal and baking powder to the mixer

7. once incorporated fold in the cooked corn kernels, blueberries, and salt with a spoon or spatula

8. scoop batter into your muffin tin or ring moulds and bake for about 20 minutes or until the edges are golden brown

9. remove muffins from the oven and allow to cool slightly before moving muffins out of the tin to a cooling rack