We all know cornbread and we all know blueberry muffins, so you can imagine my delight when I tasted the world's best combination of the two. Inspired by the beautiful, artistic pastries at LUX (one of my favorite coffee shops in Phoenix) my relaxing breakfast turned into a "I-must-recreate-this" obsession, starting way before I even left the building. I couldn't help but question and wonder why I've never tried such a simple, delectable muffin myself. Luckily, I had some cornbread mix ready to go from the gluten free bakery next door, so I mixed it up, threw in some frozen berries, and topped it off with sugar crystals to add a hint of sweet nothing to the top . . . Perfecto . . . mission/obsession complete.

WHAT YOU NEED

INGREDIENTS

Gluten Free Cornbread Mix
eggs
unsweetened applesauce
milk
mixed berries (I used a mix of frozen blueberries, raspberries, and blackberries)

Garnish:

a thin layer of coconut oil + sprinkled sugar on the top

PRINTABLE RECIPE

RECIPE

Mixed Berry Cornbread Muffins

BREAD, SIDE, BRUNCH

GLUTEN FREE, SOY FREE

serves: 24 muffins
active time: 5 min.
total time: 35 min.

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

Gluten Free Cornbread Mix (from my favorite GF bakery)
2 eggs
1/2 cup unsweetened applesauce
2 1/2 cups milk
1- 2 cups mixed berries (I used a mix of frozen blueberries, raspberries, and blackberries)

Garnish with:

a thin layer of coconut oil + sprinkled sugar on the top.

INSTRUCTIONS

PREP

In a large bowl, combine milk, eggs, and applesauce. Mix in cornbread mixture until smooth.

COOK

Preheat oven to 400 degrees. Add mixed berries to batter. Pour batter into greased muffin tins (about 2/3 full). Cook 25 - 30 minutes until golden brown and cooked through (insert knife into muffin and it will come out clean).
Garnish: Brush a thin layer of coconut oil to tops of muffins + sprinkle sugar on top