Gluten Free Blueberry Corn Muffin

Bites
(adapted from https://celiac.org/eat-gluten-free/recipes/blueberry-
corn-muffin-bites/ )

Ingredients
 ¾ cup gluten-free flour
 ½ cup cornmeal
 2 teaspoons baking powder
 ¼ cup packed brown sugar
 ¼ teaspoon salt
 1 cup vanilla soy or almond milk
 ¼ cup pecans finely chopped, optional
 1 egg
 1 ½ tablespoons vegetable or canola oil
 1 ½ cups frozen Dole blueberries

Instructions
1) Preheat oven to 350 degrees F. Coat mini muffin cups with cooking

spray.

2) Stir together flour, corn meal, baking powder, brown sugar, and salt.

Remove 1 tablespoon flour mixture, set aside.

3) Add milk, pecans, egg, and oil until thoroughly mixed.

4) Toss together reserved flour mixture and blueberries. Gently fold into

batter. Spoon batter into prepared muffin cups.

5) Bake 15 minutes or until toothpick in center comes out clean.