Mixed Berry Cornbread Muffins
Sweet and crumbly are two of the characteristics of these gluten-free Mixed Berry Cornbread Muffins that make them so delicious. They're dense in texture and bursting with raspberries, blueberries, and a strawberry jam.
Servings: 12 Muffins
- 1 cup Gluten-Free Flour or all-purpose flour
- 1/2 cup Cornmeal
- 1/2 cup Brown Sugar
- 1½ teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter room temperature
- 2 large Eggs
- 1/2 cup Canned Coconut Milk
- 1 tablespoon Maple Syrup
- 2 teaspoons Vanilla Extract
- 1/2 cup Blueberries
- 1/2 cup Raspberries
- 1/4 cup Strawberry Jam optional
Preheat the oven to 350ºF and grease a 12-cup muffin tin or line it with paper liners.
In a medium mixing bowl whisk the flour, cornmeal, brown sugar, baking powder, and salt until fully combined.
Using an electric mixer or a handheld mixer beat the butter on medium speed until smooth, about 1 minute. Add the eggs, coconut milk, maple syrup, and vanilla extract and mix until combined.
While the mixer is set to low add the dry ingredients to the bowl and combine. If using a handheld mixer add half the dry ingredients to the bowl, mix it in and then add the remaining and mix.
Add the raspberries, blueberries, and strawberry jam (if using) to the batter and use a spatula to gently fold the berries into the batter.
Divide the batter evenly into the prepared muffin pan and bake for 25 to 30 minutes or until the tops begin to turn a golden brown. Let the muffins cool for 10 minutes before removing them from the muffin pan.
- In the photos, I dusted these muffins with powdered sugar for a little added sweetness.
Serving: 1serving | Calories: 229kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 69mg | Potassium: 147mg | Fiber: 2g | Sugar: 15g | Vitamin A: 286IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg