Lemony Blueberry Corn Muffins

Here’s a simple, one-bowl recipe for corn muffins. These muffins are sweetened with Truvia for those looking for a break from agave nectar. They make a great breakfast muffin — with the bright note of lemon zest for added flavor. I used corn flour in this recipe instead of cornmeal, since it has a finer grain for a better overall texture.

Yield: 10-12 muffins

Gluten Free Blueberry Muffins:

1 1/2 cups Bob’s Red Mill corn flour (not cornmeal)

1/4 cup flax seed meal

1/4 cup arrowroot

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

12 packets Truvia

1 cup lite coconut milk (shaken)

1/3 cup vegetable oil

1/3 cup unsweetened applesauce

1 teaspoon pure vanilla extract

zest of one lemon

1 1/2 cups fresh or frozen and unthawed blueberries

Directions:

1. Preheat oven to 350.

2. Whisk together dry ingredients. Add milk, oil, vanilla, lemon zest and applesauce and whisk until incorporated. Fold in blueberries.

3. Fill pre-greased muffin tin cups about 3/4 full with batter. Bake in preheated oven for about 20 minutes. Let rest in muffin tin for 10 minutes, then cool completely on a wire rack.

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Comments

  1. Sue Dettloff says

    These muffins are without a doubt the best gluten free muffins I have ever tasted! Bravo, Beth! Now I’m going to be making the kale salad, the chicken piccata the veggie burgers the rosemary olive crepes and the shrimp and spinach dish! I can”t wait!
    Luv ya,
    A.Sue

  2. Beth says

    Aunt Sue —

    You’re so sweet! I’m sooo glad you liked the muffins! I think they’re great in the morning because they have a nice, light note from the lemon — it’s a nice wake-up call! I love that you’re making my recipes and enjoying them. I’m so looking forward to hanging out when I come home in April — maybe we can cook some more then. Thanks for the comments.

    love,
    Beth

  3. Andrea says

    These are tasty little (I made mini muffins) muffins! Thanks for a great and easy recipe. My son’s class has kids with both egg and gluten allergies and this was just the thing to bring for snack.

    Thanks!

  4. Beth says

    Andrea — I love that you made these for your son’s class, with those kids with food allergies in mind! Nice idea with the mini muffins, too. Thanks for the comment!

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