Marionberry-Blackberry Corn Muffins (Gluten-free)

I’ve been pretending today is Saturday. The cold below-freezing weather in Seattle has given way to rain and, in the spirit of a damp Saturday morning, I decided to make some gluten-free corn muffins. It’s always so cozy to have the oven on and something baking on a dreary December day. These would be a great weekend brunch item. You can use any kind of berries for this recipe, and though we are not in berry season right now, I have been having a blast going through the frozen berry section at our local grocery store. Marionberries, blackberries, blueberries, raspberries. A little burst of summer snuggled up in a comforting corn muffin.

The Recipe

Makes 6 muffins

1/2 CUP corn flour

1/2 CUP gluten free flour (I used Bob’s Red Mill GF All-Purpose Baking Mix)

2 TSP baking powder

1/4 TSP cinnamon

2 TBLS sugar, or alternative sweetened (maple syrup, agave, etc.)

1 CUP mixture of marionberries and blackberries (or any berry would be great!)

1/2 CUP applesauce

1 TSP vanilla

1/2 CUP coconut milk (I used light, canned coconut milk, but other nondairy milk would be fine)

Preheat oven to 400 F. Mix the dry ingredients in one bowl (toss the berries into the dry ingredients) and the wet ingredients in another bowl. Mix the wet ingredients into the dry ingredients, stirring only until combined. Grease muffin pan with some coconut oil, or use cupcake papers for a completely oil-free recipe. Bake for 20-25 minutes, until toothpick comes out clean.

Find Serenity in the Storm on Facebook, Instagram, Pinterest and/or Twitter.