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!
*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
1 cup almond milk
2 tsp vanilla extract
½ cup coconut or grapeseed oil
2 cups fresh berries (I used blueberries and raspberries)
- Preheat oven to 425⁰F. Place jumbo muffin liners in muffin pan.
- 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.
- In a separate mixing bowl, whisk together the eggs, almond milk, vanilla extract, and coconut oil.
- Pour the dry ingredient mixture into the wet mixture and whisk until combined. Fold in berries.
- Divide batter evenly in the muffin tins.
- 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.
- Let cool for a few minutes before removing from muffin tin to cool completely on a wire rack.