We’re back from vacation and I’m so happy to be home! We had a great time in Miami. We went for long walks, hung out at the pool & beach and made lots of friends. My favorite part was enjoying our vacation as a family of 3.
We came home to 2 feet of snow, and 20 degree temperatures, but we thought “hey, this isn’t too bad?!” Ha.
After splurging on gluten all week, I was ready to get back to a gluten free diet. I’ve also have been wanting to experiment with coconut flour. Isabelle has a slight obsession with muffins and I was craving some corn muffins after a tamale I had on our way out of Miami so I whipped up this batch of Gluten Free Blueberry Corn muffins made with coconut flour.
Makes 12 Muffins
1/2 Cup Coconut Flour
3/4 Cup Corn Meal
1 Cup Whole Milk
1/4 cup Agave
2 Tsp Baking Powder
1/4 Tsp Salt
1/4 Cup Softened Salted Butter
1 Cup Blueberries
Using your mixer, cream the butter. Add in the 4 eggs and whip until foamy. Add in your agave. Add in your dry ingredients. Mix until incorporated. Slowly add in your milk while the batter mixes. Turn off your mixer. Fold in the blueberries using a spatula. Fun tip: Add a pinch of Maldon salt before folding in your blueberries.
Line a muffin tin with paper liners. Spray with coconut oil or PAM. Use an ice cream scoop to fill each tin.
Bake at 375 degrees for 20 mins.