THE SIMPLEST BLUEBERRY CORNBREAD MUFFINS
I love corn muffins and blueberries so had to try this recipe. I actually made the muffins for Fat Tuesday to serve with my Cajun dish. They were quite delicious day 1 but seemed a bit dry to me day 2 though in all fairness to the blogger, I did change the recipe a bit.
You can find the original recipe at “One Ingredient Chef” blog.
Dr. Greger has several videos about the benefits of blueberries:
-For the brain
-For arterial function
-For mood and mobility
What I did differently and clarifications:
-Used 1 1/4 cup (170 grams) cornmeal with 1/4 cup (30 grams) almond flour
-Used homemade cashew milk instead of almond milk and mixed it with the apple cider vinegar and let set for several minutes to become "buttermilk" before adding to the blender
-Did not add additional water
-My almond butter weighed 55 grams
-My pitted Medjool dates weighed 100 grams
-Used frozen blueberries tossed in 1 TBSP of almond flour
-Made 10 muffins. Baked 28 minutes.