These gluten-free and yeast-free blueberry corn muffins offer the great texture of a corn muffin with the added flavor and health benefits of blueberries.

Yields 9 muffins

Ingredients:

• 1 cup Breads from Anna^® Yeast Free Bread Mix
• 1 cup gluten free corn meal
• 1 teaspoon baking powder
• 1 cup milk, buttermilk, or water
• 2 eggs
• ¼ cup oil
• ½ cup applesauce
• 2 Tablespoons honey
• 1 ½ cups fresh blueberries

Directions:

1. Stir together dry ingredients in medium sized mixing bowl.
2. Whisk together liquid, eggs, oil, applesauce, and honey until well combined. Stir into dry ingredients.
3. Fold blueberries into batter, being careful not to over mix.
4. Fill each muffin cup ¾ full.
5. Bake at 350 degrees for 20 minutes until muffins pull away slightly from the side of the pan and knife inserted in center comes out clean.