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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!

  1. Preheat oven to 350F.
  2. Line muffin tin with paper liners.
  3. In a small-to-medium size bowl, mix dry ingredients (corn meal, ground flaxseed, gluten-free flour, salt and baking soda)
  4. Melt butter in a large mixing bowl.
  5. Add honey and sugar to melted butter.
  6. Whisk in egg and add Plum pouches to wet ingredients.
  7. 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.
  8. Slowly add the dry ingredients to the wet mixture, mixing and whisking to combine.
  9. Using a small ladle or large spoon (a ¼ or ½ cup measure could work, too), pour the batter into the muffin tin.
  10. Top each uncooked muffin with 3-5 blueberries.
  11. Bake for 20 mins
  12. Serve warm!