Bluer than your traditional Blueberry muffins, here are the Blue Corn Blueberry muffins, brought to you by food junkies website The Latin Kitchen. Signed by Carolyng Gomes, this is a yummy, healthy and really original recipe including coconut milk, coconut oil, apple sauce and blue corn, to whisk energetically (or with a food processor) together with the usual sugar and flour ingredients. The result is a stunning dark blue, almost purple, desert.
‘Enjoy the benefits of blue corn and blueberries in these scrumptious Blue Corn Blueberry Muffins! Bake off a batch on the weekend and enjoy a healthy breakfast or a sweet dessert all week long.
1 cup all-purpose flour
1 cup blue corn flour
1/3 cup sugar
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup coconut milk, full-fat
1/2 tablespoon apple cider vinegar
1/4 cup apple sauce
1/2 cup coconut oil, melted
1 cup blueberries, fresh or frozen
Preheat oven to 400 F. Grease wells of muffin tin and set aside.
In a large bowl combine all-purpose flour, blue corn flour, sugar, baking powder, and baking soda. Whisk until all ingredients are evenly distributed.
In a separate bowl combine coconut milk and apple cider vinegar. Allow to sit for 3-5 minutes until milk begins to curdle. Whisk in apple sauce and coconut oil to milk mixture.
Pour wet ingredients into dry ingredients. Stir until well combined, then fold blueberries into batter.
Scoop batter into wells, ensuring each well is 2/3 full. Transfer muffin tin to oven and bake for 20-25 minutes, until a toothpick inserted in the center of a muffin emerges clean.
Place tin on cooling rack for 15 minutes or until muffins are cool enough to handle.
Remove muffins from tin and enjoy warm with a tab of butter, drizzle of agave, or on their own.‘
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