Ingredients
The following ingredients have 1 Servings
- 1 cup finely ground blue cornmeal
- 1 cup gluten-free all-purpose flour
- 2½ teaspoons baking powder
- 2½ teaspoons cinnamon, (divided)
- 1 teaspoon sea salt
- 1 cup fresh or frozen blueberries ((about 6-ounces))
- ¾ cup finely chopped or shaved semisweet chocolate
- ¾ cup grapeseed oil
- ½ cup granulated sugar
- ½ cup milk
- ¼ cup sour cream
- 1 tablespoon vanilla
- 4 large eggs
- 5 tablespoons cold unsalted butter, (cut into small chunks)
- 4 tablespoons golden brown sugar
Instruction
- Preheat the oven to 375°F, and line muffin pans with paper cups. (You will need about 18.)
- In a large mixing bowl, combine the cornmeal, flour, baking powder, 2 teaspoons of the cinnamon, and the salt. Mix until blended. Add the blueberries and chocolate to the bowl and gently toss to be sure they are all coated with the dry ingredients. Set aside.
- In another mixing bowl, combine the oil with the sugar, milk, sour cream, vanilla and eggs. Whisk everything together until it's a smooth mixture, about 1 minute.
- Make a well in the center of the dry ingredients and pour in about half of the wet ingredients. Use a large spoon to fold everything together. Then add the remaining wet ingredients and mix just until everything is evenly blended together. Set aside.
- In a small bowl, combine the butter, brown sugar and remaining ½ teaspoon of cinnamon and rub it together with your fingertips until it's crumbly. Set aside.
- Fill each paper cup about ¾ of the way up with the batter and then sprinkle each one with the brown sugar mixture, dividing it evenly among the muffins.
- Bake in the preheated 375°F oven until they no longer look wet and a wooden toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Let the muffins cool in the pan on a rack for about 20 minutes.
- Serve warm or at room temperature.
