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Lemon Blueberry Muffins


1 1/2 cup gluten free flour*

1 cup yellow cornmeal

1 cup sugar

3 teaspoons baking powder

2 teaspoons xantham gum

1/4 teaspoon salt

2 tablespoons lemon zest

1/2 cup canola oil

1 cup vanilla soy milk (can use regular milk as well)

4 beaten eggs

1 cup frozen wild blueberries


1. Preheat oven to 350 degrees.

2. Spray muffin pan with canola oil spray.

3. In a large bowl sift together the flour, cornmeal, baking powder, xantham gum, salt, sugar and lemon zest.

4. Stir in the canola oil, milk and beaten eggs until combined. Stir in the blueberries.

5. 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.

*Basic Gluten-Free Flour Mix

6 cups white rice flour

2 cups potato starch

1 cup tapioca flour

Store leftover flour in an airtight container.

From Yvonne Condes

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