Small Comforts and Gluten-Free Blueberry Cornbread Muffins with Agave


Sometimes you just need something comforting, of the variety you can put in your mouth.  Your hands need to busy themselves mixing and folding.  Sometimes, when it feels as if nothing in your life is working, you just need to put something in the oven.

This is some kind of a miracle, that all of this powdery and oily stuff can come together into something incredible.

Baking can be a prayer for action, a lesson of patience, risk and play.

All of these values and virtues are present in my life right now, and I don’t have many words to share with you about it, but what I do have is a recipe for Blueberry Cornbread Muffins.

These muffins are wonderful.  They are substantial little guys, crumbling only in your mouth.  They are slightly sweet and have an amazing texture, with just the right amount of grit and grain from the cornmeal.


Blueberry Cornbread Muffins with Agave


Preheat the oven to 350 degrees and grease 1 muffin tin.
Combine dry ingredients and set aside.
Mix melted butter and agave. When the mixture is no longer hot, add eggs one at a time and mix well.

Add dry ingredients alternately with soy milk and mix to combine. Then gently fold in the blueberries and orange zest.

Scoop batter into greased muffin pans and bake for 20 minutes or until muffins brown on the edges and the tester comes out clean.Makes 12 muffins.


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