Makes 24 mini muffins. Difficulty
1 cup gf flour 3 Tablespoons yellow cornmeal 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 cup sugar 1/4 cup Earth Balance butter 1 large egg 1/4 teaspoon lemon extract 2/3 cup soy milk 1 Tablespoon vegetable or canola oil 1/2 cup blueberries, fresh or frozen (if frozen no need to thaw) 1/2 cup powdered sugar 1 Tablespoon lemon juice
Preheat the oven to 350°F. Lightly grease 24 miniature muffin cups coated with Earth Balance butter.
In a medium bowl, whisk together the cornmeal, gf flour, salt, baking powder, and baking soda. In a separate bowl, beat with a mixer on medium speed the Earth Balance butter and sugar until well blended. Add the egg and lemon extract; beat until well blended. Add half the cornmeal mixture and beat until just blended. Add the soy milk and vegetable oil; beat until just incorporated. Add the remaining cornmeal mixture and beat until just blended. Fold in the blueberries.
Spoon the batter into the muffin cups and bake for 14 minutes or until a toothpick inserted into the center comes out clean.
Combine the powdered sugar and lemon juice in a small bowl and drizzle over mini muffins.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.