Blueberry Raspberry Corn Muffins
recipe credit: gluten free zen
Preheat oven to 350 degrees/ Makes 15 Muffins
1 Package Bob’s Red Mill Gluten Free Cornbread Mix
2 Eggs
1 3/4 Cups Almond Milk
1 Cup Frozen Blueberries
3/4 Cup Frozen Raspberries
Raw Sugar
Combine cornbread mix, eggs, and almond milk in a large bowl and whisk until thoroughly combined. Fold in blueberries and raspberries. Line muffin tin with papers and fill to top. Sprinkle with raw sugar.
Bake for 25 minutes.
mamasitas in the kitchen 
Spray the muffin papers with a little non-stick spray before you spoon the batter in. 🙂