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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