Blueberry Buttermilk Corn Muffins {No Sugar Added, Gluten Free}

Blueberry Buttermilk Corn Muffins are gluten free and have no sugar added.

 

Freshly baked muffins in the morning can get even the sleepiest of sleepers out of bed. Combine some fresh or frozen blueberries and corn meal and you’ve got a nice and easy breakfast or snack for the family.

 

 

This recipe only makes 12 and I say that laughingly as you would think that would be enough for most families right? Well, not mine! They ate these babies up and I only had 1! I think it’s safe to say even the picky eaters in my family liked these as much as I did! Especially funny because two of them don’t even like blueberries, HA!

Notes:

  • If you don’t have buttermilk you can make your own by adding one tablespoon of white vinegar to 1/2 cup milk and allow to stand without stirring for 5 minutes then proceed with recipe.
  • You can substitute the coconut oil for butter.
  • You can change the stevia to 1/2 cup of honey.

 

 

 

 

 

5.0 from 1 reviews

Blueberry Buttermilk Corn Muffins {No Sugar Added, Gluten Free}
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 160
  • Fat: 6g
  • Carbohydrates: 25g
  • Sugar: 3g
  • Sodium: 211mg
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 18mg

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1½ cup fine corn meal
  • ¾ cup gluten free flour, plus 1 tablespoon
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon powdered stevia
  • 4 tablespoons coconut oil, softened
  • ½ cup buttermilk* (See Note above)
  • 1 egg
  • ½ cup applesauce
  • 1 teaspoon vanilla extract
  • 1½ cups frozen blueberries, do not thaw or fresh
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with cupcake liners or spray with nonstick cooking spray.
  3. Stir together corn meal, ¾ cup flour, salt, powdered stevia and baking powder. Stir in softened coconut oil, set aside.
  4. In another bowl whisk together buttermilk, egg, applesauce and vanilla extract.
  5. Combine the wet ingredients with the rest of the dry ingredients and stir to just combine.
  6. In a small bowl combine blueberries with the 1 tablespoon flour and stir to coat.
  7. Gently fold berries into batter.
  8. Pour batter into 12 muffin cups and bake 20-25 minutes until a toothpick in center comes out clean.
  9. Let stand 5- 10 minutes before removing and cooking on a wire rack
Notes
Weight Watchers PointsPlus: 4*

 

 

 

 

Comments

  1. These look AMAZING!!!!!!!!! I am going to make these for sure! I am going to add some orange oil- My kiddos will love them:) Thank you so much!!

  2. Heather Schmitt says:

    Out of curiosity, what type flour did you use?

  3. Yum, cant wait to try these and pass on the recipe to others! Giving you credit of course….

  4. I made these this morning and I have a question. I’ve never made anything gluten free before. When I mixed them up they weren’t the consistency that I expected. The batter was more like cookie dough. I ended up adding extra milk so I could mix in the blueberries. Could it be the ingredients I used? I used regular corn meal and not “fine” corn meal and I used coconut flour. Also, I didn’t have buttermilk so I just added regular milk.

    They taste great! Just not fluffy like a muffin.

    • The reason for the “unlike” fluffy muffin flavor is the coconut flour you used and probably the corn meal, if it’s not fine is going to give a more dense muffin.

  5. Do you use a particular type of applesauce? I would assume unsweetened, regular?

  6. We used strawberry jam/preserve and my kids loved them!

  7. Is corn meal and corn flour the same thing? would corn flour work?

  8. JAN RONDEAU says:

    I made these muffins yesterday and doubled the recipie. They did not turn out at all, they are dry and not like a batter at all, they were crumbly and tasted like a bunch of bird seed in your mouth. So I threw them all out. I followed the recipie exactly and am not impressed. I hope the next batch of muffins I try turns out better. I am not familiar with baking with gluten free flour, but am a very good baker, so was really disappointed with the result! Lets hope the next try turns out better, but I won’t be using this recipie.

    • Really sorry they didn’t turn out for you. What brand of gluten free flour did you use? Perhaps in doubling the recipe they needed more moisture, but I would tend o think it was the flour used.

  9. Hi there! This recipe looks fantastic! Would it be possible to swap out the cornmeal for flax seed meal?

    • Quite a bit of cornmeal to swap out as the recipe is for corn muffins so maybe, but not sure as I have not made that substitution. Please let me know if you try it.

  10. Hi Brenda,
    Just found your website as I was looking for alternative recipes. I thank you for putting a nutritional guide. Even though a lot of sites say healthy they never tell you the calories and so forth. This way I can choose according to my own guide lines based on the nutritional guide. Thank you. I am looking forward to trying a lot of these recipes.

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