Gluten-Free Lemon Blueberry Corn Muffins

There are a few gluten-free recipes I go to when I know people are coming over; banana bread, dark chocolate chip cookies, and vegan chocolate cake. I can make them in my sleep or awake in 10 minutes flat (not counting baking time).

lemon zestI have a new recipe to add to that list and it is delightful. I used to make these Gluten-Free Lemon Blueberry Corn Muffins for the Mar Vista Farmers’ Market and they are pretty to look at as well as flavorful and filling. They are not only gluten-free, but dairy free. If you don’t do soy, just substitute milk plus a ½ teaspoon vanilla for the soy milk.

Gluten-Free Lemon Blueberry Corn Muffins
1 ½ cup gluten free flour*
1 cup yellow cornmeal
1 cup sugar
3 teaspoons baking powder
2 teaspoons Xantham Gum
¼ teaspoon salt
2 tablespoons lemon zest
½ cup canola oil
1 cup vanilla soy milk
4 beaten eggs
1 cup frozen wild blueberries

Preheat oven to 350. Spray muffin pan with canola oil spray.

In a large bowl sift together the flour, cornmeal, baking powder, xantham gum, salt, sugar, and lemon zest. Stir in the canola oil, milk, and beaten eggs until combined. Stir in the blueberries.

Pour mixture into the prepared pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. Cool on wire rack.

If you’d like a more lemony taste or if you want the muffins to look fancy for your guests, drizzle a lemon glaze on top. 

*Basic Gluten-Free Flour Mix from the Gluten-Free Gourmet Cooks Fast and Healthy

6 cups white rice flour
2 cups potato starch
1 cup tapioca flour
Store leftover flour in an airtight container