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


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.



  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,

  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.


  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.


  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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