Blueberry Cornbread
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Whole Wheat Blueberry Cornbread
Ingredients
  • 1 cup cornmeal
  • ¾ cup whole wheat flour
  • ½ cup coconut sugar
  • ⅔ cup unsweetened almond milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 teaspoons baking powder
  • ½ cup melted coconut oil
  • 1 teaspoon salt
  • 2 cups blueberries (toss with 1 teaspoon of flour)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit
  2. Grease a square 8x8 inch pan. OR line with parchment paper
  3. Sift all of your dry ingredients together. The cornmeal, flour, salt, coconut sugar, baking powder. Set aside
  4. In a separate bowl, Mix your eggs, milk, vanilla extract, and coconut oil.
  5. Mix you dry ingredients into your wet ingredients. Just enough so it is incorporated. If you over mix, it will result in a tough cake.
  6. Gently fold in you blueberries that have been dusted with flour. (The flour keeps your berries from sinking to the bottom).
  7. Place in oven and bake for 30 minutes. May be slightly more or less depending on your oven. Check with a toothpick. If it comes out clean, it is fully baked.
Recipe by Living Smart Granola at https://livingsmartgirl.com/blueberry-cornbread/