Ingredients
- 1 cup cornmeal (fine flour) (most cornmeal is gluten free, but double check
- 1/4 cup tapioca flour
- 1/3 cup white rice flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2 eggs, mixed with fork
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/2 cup soymilk (or regular milk)
- 1 tsp lemon zest (optional)
- 1 1/4 cups blueberries (frozen or fresh) small works best
Method
- Preheat oven to 350 degrees F.
- Mix dry ingredients well in one bowl.
- Mix wet ingredients well in another bowl.
- Add wet to dry ingredients. Mix well with a fork.
- Add blueberries and mix only until blueberries are incorporated.
- Grease a muffin tin with olive oil. Fill tins to top.
- Bake for 20-25 minutes or until muffin top is set.