Jumbo Berry Corn Muffins (gf + df)

This recipe is a nice twist on the classic berry muffin. With the mixture of cornmeal and almond flour, these muffins take on a really nutty, but unique taste. Something about the cornmeal makes me feel like these muffins could’ve come straight from a farm. Not sure why, but I like it!

You can use whatever berry you like  in this recipe, making it super versatile. You could even leave the berries out for plain muffins. I used a mixture of raspberries and blueberries and it was perfect!

Happy baking!

xo Monette

*makes 8 jumbo muffins


1 cup fine cornmeal

1 ⅓ cups almond flour

⅔ cup tapioca starch/flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup coconut sugar

1 tsp lemon zest

2 eggs

1 cup almond milk

2 tsp vanilla extract

½ cup coconut or grapeseed oil

2 cups fresh berries (I used blueberries and raspberries)



  1. Preheat oven to 425⁰F. Place jumbo muffin liners in muffin pan.
  2. In a mixing bowl, whisk together all dry ingredients (cornmeal, almond flour, tapioca flour, baking powder, baking soda, salt, coconut sugar, and lemon zest). Set aside.
  3. In a separate mixing bowl, whisk together the eggs, almond milk, vanilla extract, and coconut oil.
  4. Pour the dry ingredient mixture into the wet mixture and whisk until combined. Fold in berries.
  5. Divide batter evenly in the muffin tins.
  6. Bake at 425⁰F for 7 minutes. Then, lower the oven temperature to 375⁰F and bake for 20 minutes longer, or until a toothpick inserted comes out clean.
  7. Let cool for a few minutes before removing from muffin tin to cool completely on a wire rack.


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