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Buttermilk Corn Muffins

Buttermilk Corn Muffins

Buttermilk Corn Muffins


Soft and sweet, these muffins are perfect with a little honey for breakfast, or as an accompaniment to spicy soup or chili.

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Buttermilk Corn Muffins



  1. Preheat the oven to 400°F. Grease a muffin pan with cooking spray or melted butter.
  2. In a large bowl, whisk together the flours, polenta, sugar, baking powder, and salt. 
  3. Make a well in the flour mixture and add the buttermilk, eggs, and butter. Stir until just combined. Lumps are ok!
  4. Spoon batter into the muffin cups until they are ¾ full.
  5. Bake in the preheated oven until golden and cooked through, about 12-15 minutes.

Makes 12 muffins

Make them vegan by substituting your favorite vegan butter 1 to 1 with the dairy butter. To make vegan buttermilk, mix together your favorite plant based milk (we like oat!) and 1 Tbsp apple cider vinegar. For eggs, use 2 Tbsp ground chia seeds or egg replacer, mixed with 6 Tbsp water. 

Make them gluten free with a simple swap of 1:1 gluten free flour blend for the unbleached wheat flour. Cornmeal and corn flour are naturally gluten free, but may be processed in a facility with wheat. Look for ingredients labeled ‘Certified Gluten Free.’ We love Bob’s Red Mill.

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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