Gluten-Free Blueberry Corn "bread" Muffins

Gluten-Free Blueberry Corn "bread" Muffins

Recipe By


45 Minutes
8 - 12

We're definitely not bluffin' with this muffin. Everything you've heard is true - you can make a moist muffin with cauliflower! A classic breakfast pastry with less fat, calories, sugar, and sodium than the ones sitting in your coffee shop's pastry case for days.

1 1/4 cup CAULIPOWER Cauliflower-Based Baking Mix (Original)
1/2 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup yellow cornmeal
3/4 cup fresh blueberries
Cooking Instructions
  1. Preheat oven to 350°F.
  2. Line standard muffin tin with 12 paper liners.
  3. Combine dry ingredients in medium bowl.
  4. Combine liquid ingredients in a separate bowl. Add liquid mixture all at once to dry ingredients, mixing until almost smooth. Gently stir in desired "mix-ins" (here, we chose blueberries and cornmeal, but you can also use zest of 1 lemon and 1 teaspoon poppy seed or cranberries and nuts). Fill prepared muffin cups 2/3rd full.
  5. Bake 20-22 minutes or until top is firm to the touch and a wooden pick inserted in the center comes out clean.
  6. Let cool on wire rack for 5 minutes, remove, and serve warm.