I was inspired by the local berries growing at a nearby garden and wanting to make a gluten free muffin for summer. I came up with the blue corn idea because of some leftover flour I already had and then combined it with almond flour for a nice texture. I used blackberries and raspberries, but you can certainly change it up depending on what variety of berry you have on hand.
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Take all your favorite flavors of a toasty s’mores and combine them with a decadent, fudgy brownie with these scrumptious s’mores brownies.
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