Blueberry Cornbread Muffins

What are they like? 

- Moist

- Full of blueberry

- Perfect with honey

- Sweetened with fruit

gluten free dairy free blueberry cornbread muffins


12 muffins, or 6 large muffins

1/4 cup grapeseed oil OR coconut oil, melted
2 large eggs, room temperature
1/2 cup apple sauce OR coconut milk
1/2 cup water, warm
2 tsp vanilla
1 cup gf flour mix* (see note)
2/3 cup corn flour
1 tbsp sugar
2 tsp baking powder
1 tsp psyllium husk powder or xanthan gum
1/2 tsp salt
1 cup blueberries


  1. Preheat oven to 425°F. Line 6 large muffin cups or 12 small muffin cups with liners.

  2. Whisk together the dry ingredients in a medium sized bowl.

  3. In a separate bowl, whisk together the oil, sugar, apple sauce, water and vanilla. (If you’re using coconut oil or coconut milk you’ll need to make sure they are warmed/melted for 30 seconds or so in the microwave before adding the eggs.) Whisk in the eggs.

  4. Place 1 cup of fresh or frozen blueberries in a bowl. If using frozen berries, sprinkle 2 teaspoons of the flour mixture over the top and tap the container to coat the berries (this keeps the color from running as much in the batter).

  5. Add the wet to the dry and stir until some specs of flour remain unincorporated. Then add the berries and stir until the batter is just mixed together.

  6. Spoon equal amounts in to six large muffin cups, filling the tins to the top, and bake until a toothpick inserted comes out with a crumb or two attached, about 18 minutes. (Regular sized muffins will baker more quickly.)

    Serve with honey, butter, or as is. Store in the refrigerator for up to 3 days or freeze.

    *For the gluten free flour blend mix together:

    4 1/2 cups (495g) brown rice flour (It is best to use superfine brown rice flour, like the Authentic Foods brand.)

    1 1/2 cups (219g) potato starch

    3/4 cup (81g) tapioca starch

Sweet Lemon Crumpet Cake

This recipe is delicious and full of healthy ingredients. It can be eaten with breakfast or at "teatime" and served with fruit and honey, or other favorite toppings. 


What is it like?

- Pefectly moist

- Lemony

- Just sweet enough



Cook time: Prep 10 minutes, Baking 30 minutes

1 cup almond flour
1/2 cup potato flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt

4 egg whites
2 Tbsp sugar
2 Tbsp lemon curd (OR 1 tsp lemon extract + 2 Tbsp sugar)
3/4 cup water

Preheat oven to 325 degrees. Prepare an 8 x 8 baking dish by placing a piece of parchment paper (cut to fit) in bottom of dish to prevent sticking, and then spray paper and baking dish with plenty of oil, such as canola or coconut.

Mix together the dry ingredients in a bowl. In a separate bowl, beat sugar with egg whites to soft peak stage and then beat in lemon curd into small portion with beaters on low speed and then incorporate into all of egg whites. Stir water into dry ingredients and then fold mixture into egg whites. Pour batter into a well oiled Whoopie pie pan, or you can use a 9 inch round pan, or a similar size. My favorite is the Whoopie pie pan because it makes small round cakes. Bake for about 30 minutes or until toothpick inserted into center comes out dry with a few crumbs attached.

Allow to cool in pan until just warm in pan. Then flip out (you may need to run a knife along edge of pan to help loosen it), peel off parchment paper, and slice. Enjoy with coconut oil or butter.

Stir dry together lightly so as not to agitate the oils in the almond flour.
When stirring in the water, you want a slightly gummy/sticky texture. To help achieve this, stir in half the water, then stir in the rest. Do not over stir.