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Gluten-Free Blue Corn Blueberry Chocolate Muffin
COOKING ON THE WEEKENDS15Ingredients
50Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 cup blue cornmeal (finely ground)
- 1 cup gluten free all purpose flour (see notes)
- 2 1/2 tsp. baking powder
- 2 1/2 tsp. canela (divided)
- 1 tsp. sea salt
- 2 cups frozen blueberries (or fresh, about 12-ounces -- see notes)
- 3/4 cup semisweet chocolate (finely chopped or shaved)
- 3/4 cup grape seed oil
- 1/2 cup granulated sugar
- 1/2 cup milk (I used non-fat)
- 1/4 cup sour cream
- 1 Tbsp. vanilla
- 4 large eggs
- 5 Tbsp. unsalted butter (cold, cut into approximately ½-inch pieces)
- 4 Tbsp. golden brown sugar
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