THE SIMPLEST BLUEBERRY CORNBREAD MUFFINS

I love corn muffins and blueberries so had to try this recipe. I actually made the muffins for Fat Tuesday to serve with my Cajun dish. They were quite delicious day 1 but seemed a bit dry to me day 2 though in all fairness to the blogger, I did change the recipe a bit.

You can find the original recipe at “One Ingredient Chef” blog.

Dr. Greger has several videos about the benefits of blueberries:

-For the brain

-For arterial function

-For mood and mobility

What I did differently and clarifications:

-Used 1 1/4 cup (170 grams) cornmeal with 1/4 cup (30 grams) almond flour

-Used homemade cashew milk instead of almond milk and mixed it with the apple cider vinegar and let set for several minutes to become "buttermilk" before adding to the blender

-Did not add additional water

-My almond butter weighed 55 grams

-My pitted Medjool dates weighed 100 grams

-Used frozen blueberries tossed in 1 TBSP of almond flour

-Made 10 muffins. Baked 28 minutes.