Blueberry Pecan Corn Flour Mini Muffins (Gluten Free)

John asked for a taste of my previous blueberry muffins. I decided to make up some gluten free ones for him, so melded a couple of recipes together. (This recipe made about 30 mini muffins.)

Ingredients:

• 1/4 cup pecan meal
• 1 and 3/4 cup masa harina (corn flour, NOT corn meal)
• 1/2 teaspoon baking soda
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 3 tablespoons milk
• 3 tablespoons coconut oil, melted if needed
• 4 ounces blueberry yogurt
• 2 eggs
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 cup blueberries
• 1 tablespoon Demerara sugar (or coarse grain sparkling sugar)
   

Instructions:

1. Preheat the oven to 375°. 
2. Spray the wells of a 24 count mini muffin pan generously with cooking spray.
   (I needed to use a second pan for an additional 8 muffins.)
3. In a large mixing bowl, whisk together the pecan meal, masa harina, baking soda, brown sugar, and salt. 
4. In another bowl, whisk the eggs, coconut oil, milk, honey, and vanilla extract together. 
5. Add the wet ingredients to the dry ingredients and fold together. 
6. Gently fold in blueberries  into mixture so not to pop too many.
7. Fill the muffin cups to the top - they won't rise much. 
8. Sprinkle a little demerra sugar on top of each muffin.
9. Bake 14-16 minutes, then cool for a couple of minutes on a wire rack.
10. Remove from the mini muffin pan, and let cool another 10 minutes or so before eating.

Carole's Notes:

These are tasty, and have a somewhat hearty flavor. Several of my co-workers liked them.
I admit that I prefer the lighter texture of the previous blueberry sourdough muffins.

The recipe is adapted from http://honestfare.com/sexy-gluten-free-blueberry-muffins/
as well as my recent Mini Blueberry Sourdough Muffins.