Blueberry Banana Corn Muffins Gluten Free
For this week’s Blogger Food Challenge we were told to make a recipe using Blueberries. I do like Blueberries even if I rarely eat them. Though a bowl of fresh picked Blueberries would be delicious – something I haven’t had since I was a little girl. At first I wanted to make Blueberry Glazed Salmon as my submission but then I couldn’t find the salmon I had in the freezer. I know it is in there somewhere but it didn’t want to show itself when I needed it so I had to go with plan 2. Gluten Free Blueberry Corn Muffins and then I saw all these partially eaten banana’s in the fridge no I didn’t do it. I hate bananas in the fridge and will not eat them if they have been in there but they were overripe and figured they would be a good addition to the corn muffins and help keep them moist. I made these yesterday and almost posted these instead of our Do It Yourself Golf Ball Dogs but I decided to hold off on posting my recipe this week for today because I well I am here in Austin, Texas at BlogHer Food so I thought it would be appropriate. The conference officially starts tomorrow morning so I had to get in a night early.
- 1 lb of fresh Blueberries
- 1 large overripe banana
- ¾ of a cup of Corn Meal processed with lime so it is just the corn and lime (can be found in the Spanish section of the grocery store if it is not with your other flours.)
- ¾ of a cup of Rice Flour
- 2 eggs
- ¼ cup of olive oil
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ cup light brown sugar (leave out the sugar if you are making these for your dogs. The overripe banana and smashed blueberries will make it plenty sweet.)
- ¼ cup of water - The rice flour soaks up a lot of water and so does the corn meal so I felt it needed more liquid
- Oil to coat the muffin tin
- Using an electric mixer mash together the blueberry (leave out a handful if you want to have whole blueberry pieces in your muffins) and banana.
- Add the 2 eggs and mix for about 30 seconds.
- Add the Flour slowly or you will have flour dust all over your kitchen.
- Once the flour is all mixed in add the oil and the sugar.
- Continue mixing until everything is well combined.
- The batter will be very thick and the flours will continue to soak up the liquid which is why I recommend adding in the water. Once the water has been added to the batter allow to sit.
- Now is the time to preheat the oven to 325 degrees.
- Like I said you want to give the flour in the muffins a chance to soak up the liquid so that your muffins are not grainy. Taking the extra few minutes will be well worth the wait.
- If you left out some of the blueberries mic them in now so that you have beautiful whole blueberries hen you cut open your muffins.
- I am allergic to all soy and slightly allergic to canola oil so I can't use any of the cooking sprays. I very generously used olive oil to coat the muffin tins in order to keep the muffins from sticking.
- Fill the muffin tins and place in the preheated oven.
- Allow to bake for 25 minutes.
- All the muffins to cool slightly and serve!
For even more great Dog Friendly Recipes check out our entire Cooking for Dogs Section.
Looking for more blueberry recipes? Check out these great recipes from fantastic bloggers!
Yum, they look super moist!
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