Gluten Free Wild Blueberry Corn Muffins

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Courtesy: Alexandra Caspero

Makes 9 muffins

Gluten Free Wild Blueberry Corn Muffins Picture


1 tbsp. ground flax seed
3 tbsp. water
1 cup yellow cornmeal
1/2 cup gluten-free all-purpose flour (like Bob’s Red Mill. Can use regular flour for non-GF version)
2 tsp. baking powder
2 tbsp. sugar
2 tbsp. vegetable oil
3/8 cup soy milk
1/8 cup fresh lemon juice
1/2 tsp. salt
1/2 cup frozen wild blueberries


Preheat oven to 425 degrees F. Line tin with muffin liners or grease a muffin tin. Combine lemon juice and soy milk together in a mug and set aside. Combine ground flax seed and water. Stir to combine and set aside. Mixture should gel after 5 minutes standing. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add flax seed mixture, oil and water and stir until smooth. Gently add in frozen wild blueberries and stir until just combined. Spoon batter into prepared muffin tins, about 2/3 full. Place in preheated oven and bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Remove from pan and let cool on rack.

Wild Blue is Good for You!