Gluten-free blueberry and sweet cornbread muffins

Featuring Plum's Cherry, Sweet Corn & Greek Yogurt Pouch.


Prep time: 10 mins | Cooking time: 20 mins


2 pouches, Plum Organics Second Blends Cherry, Sweet Corn & Greek Yogurt
3T melted butter
1/4c honey
1/4c raw sugar
1 large egg
1c almond milk
1T lemon juice
1c cornmeal
2T ground flaxseed
1c gluten-free flour blend
1t salt
3/4t baking soda
1/2p organic blueberries
1/2 corn kennels
Additional: Standard muffin tin


Let’s face it — cornbread is one of the most delicious foods out there. Unfortunately, it’s not always the most nutritious. Try a new approach with a cornbread that’s gluten-free yet berry-full! Happy baking!

Preheat oven to 350F.
Line muffin tin with paper liners.
In a small-to-medium size bowl, mix dry ingredients (corn meal, ground flaxseed, gluten-free flour, salt and baking soda)
Melt butter in a large mixing bowl.
Add honey and sugar to melted butter.
Whisk in egg and add Plum pouches to wet ingredients.
In a separate container, mix almond milk and lemon juice. Let sit for 1 minute, then add to wet ingredients. Finally, mix in corn kernels.
Slowly add the dry ingredients to the wet mixture, mixing and whisking to combine.
Using a small ladle or large spoon (a ¼ or ½ cup measure could work, too), pour the batter into the muffin tin.
Top each uncooked muffin with 3-5 blueberries.
Bake for 20 mins
Serve warm!