Gluten Free Blueberry Cornmeal Muffins
recipe adapted from Martha Stewart Magazine
- 1 stick unsalted butter, at room temperature
- 2 cups almond flour
- 1/2 cup fine cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup sugar, plus more for sprinkling
- grated zest of 1/2 lemon
- 3 large eggs
- 1 1/2 cups fresh blueberries
Preheat oven to 375F. Line a standard 12- cup muffin tin with baking cups. In a small bowl, whisk together almond flour, cornmeal, baking powder and salt. Beat butter with sugar, lemon zest on medium-high speed until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients and beat until just combined. Fold in blueberries.
Divide batter evenly among muffin cups. Sprinkle tops with sugar. Bake until golden and tops spring back when lightly touched, about 25-30 minutes. Let cool 5 minutes in tin, then transfer to a wire rack; let cool completely.