3/4 cup fine-medium ground cornmeal

3/4 cup masa harina (or plain corn flour)

1/2 cup gluten free flour mix

1 T. baking powder

1/2 t. salt

1/2 pint fresh blueberries (~1 c.)

1/2 cup chopped pecans

1 cup rice milk

1/4 c. unsweetened applesauce

2 t. gluten free egg replacer (equivalent to 1 egg)

2 T. water

1/2 T. vanilla

2 T. olive oil

Preheat the oven to 400º F.

Combine the dry ingredients (cornmeal, corn flour, gluten free flour, baking powder, salt) in a large bowl. Add in the blueberries and the chopped pecans and stir to coat.

Combine the wet ingredients (rice milk, applesauce, olive oil, egg replacer, water, vanilla) in a large mixing cup. Pour into dry ingredients and stir until just combined.

Pour batter into muffin tins lined with muffin papers and bake for 25 minutes. Remove to a rack to cool.

For 2024, I made a version with thyme instead of pecans, to make them more allergen-friendly.

Edible Perspective: Blueberry Pecan Cornbread

Yield: 13 muffins (155 calories per muffin)

Note: can also be made with gluten free oat flour instead of the gluten free flour mix (take 1/2 c. of gluten-free oats and grind them finely in a food processor)