Blueberry Cornbread Muffins

Blueberries and cornmeal just work well together. I discovered this beautiful combination when I stumbled across an old Native American dish called Sautauthig. During colonial times, the Native Americans shared it with the settlers, who then began making their own variations of it. The Native Americans knew what they were doing; these flavors sing in beautiful harmony together. I wanted something a bit more portable than a pudding, so I created these muffins. Serve them hot out of the oven drizzled with maple syrup, for breakfast Christmas morning, or tucked into your lunch. You’ll smile with the first bite.

Blueberry Cornbread Muffins (GF, DF)

Makes 1 generous dozen

1 cup yellow cornmeal

Blueberry Cornbread Muffins

1 Tbls baking powder

1/2 cup sorghum flour

1/2 cup sweet rice flour

2 Tbls tapioca flour

1/2 cup white sugar

2 Tbls brown sugar

1/4 tsp salt

1/3 cup canola oil

2 tsp cider vinegar

1 tsp molasses

1 tsp lemon juice

1/2 cup soymilk or apple juice

2 eggs

1 tsp maple syrup or extract, optional

1 1/2 - 2 cups fresh blueberries (or frozen, mostly thawed wild blueberries)

Brown sugar for topping

Preheat oven to 375 degrees Fahrenheit. Grease the cups of your muffin tin. In a large bowl, mix together cornmeal and baking powder, mashing out baking powder lumps. Add flours, sugars, and salt.

In a glass measuring cup or separate bowl, measure out canola oil. Add soymilk, cider vinegar, molasses, and lemon juice. Beat in eggs and maple syrup.

Quickly mix the wet ingredients into dry, well enough so there are no dry pockets in the batter. Fold in blueberries and fill muffin cups about ¾ full. Sprinkle with a dusting of brown sugar if desired. Bake about 20-25 minutes, or until toothpick inserted into a center muffin comes out clean. Pop out of tin to cool.