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Sourdough Blueberry Cornmeal Muffins


½ cup whole wheat flour
½ cup wheat bran
½ cup almond flour (ground almonds)
&farc12; corn meal
1/3 cup sugar substitute (Splenda)
1 tsp. salt
1 tsp. baking soda
½ cup coconut
½ cup sliced almonds
½ (or more) blueberries (fresh or frozen)
1/3 cup cooking oil
2 eggs
Approximately 1 ½ cups sourdough starter


Combine all ingredients in a large bowl. Mix until just moistened.
Fill 12 baking cups
Bake at 375° F for 30 minutes
Makes 12 large muffins
About Sourdough
This is a variation of our sourdough muffins and Lower carb sourdough muffins recipes. Almond flour adds a sweet, nutty flavor to many recipes.

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