Lemon blueberry corn flour muffins (GF, vegan)

I’m a tad bit chagrined to be sharing yet another “bald cupcake” (two posts back-to-back)…but not really. Any reluctance is only down to self-consciousness about fortifying the appearance of being a girl who consistently craves cake. Only this bald cupcake, aka muffin, is so lovely and fragrant, lightly lemony and just right in its balance of good crumb, while also being gluten-free, vegan, naturally sweetened/low sugar. It also happens to be quick and easy to throw together, and simply must be shared.

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Little Sous Chef and I whipped these up together using One Degree Organics Foods’ organic sprouted corn flour, which is not cornmeal and is not corn starch. It is  soft and powdery and yields a texture that is reminiscent of a buttery corn muffin without the butter, only much more delicate and well suited to sponge cake. I didn’t know corn flour existed, but have recently discovered it is a well-kept gem of a Southern baking secret.  One Degree Organics’ corn flour is not only certified organic, veganic and non-GMO, my packaging informs me that family farmer Javier Gabriel grew the pure veganic corn that provided it. Seriously, how amazing is that, to be privy to the hard work and love behind the food journey that eventually arrived in one’s kitchen? Somehow it accentuates the intimate experience of savoring real food.

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Originally, this recipe was intended as coffee cake (a bald cupcake’s grown-up excuse for cake at the office/first thing), but Little Sous Chef was determined that we bake muffins, and who can have the heart to be stubborn in the face of a healthy muffin minded little chef? Lately, he has been increasingly taking the reins, in our kitchen work and so many things. “I by mine self, Mommy,” he beams proudly, offering a kiss lest I feel left out. (Heart melts.)

1st time tiny skaterA dear friend became a new mommy just last week, and hearing her wonder and experience kicks off reflection and awe at the astounding growth that can unfold in just two and a half years. Of those early emotional highs and lows, she wondered aloud about how the brooding over the passage of time as connected to a loving clinging to each phase would evolve. I couldn’t help but blurt out that, for me, the oxymoron that is that mingled joy and pain doesn’t feel like it’s going away, maybe ever, and I remembered how it used to sting a little when moms with older kids would confess how much they missed the toddler time. Their honesty may have helped me appreciate each moment even more, but it also directed more mournfulness at each day’s passing. Yet today, and every today we keep creating together, sharing stories and adventures, and watching those same mom friends revel in their conversations and explorations with their “big kids”…I am ever more in awe of the exceptional little person my once baby is blossoming into. There may always be pangs and nostalgia, and longings for baby cuddles, but hearing his ideas and seeing his spark is inspiring a trust that I too will be ready to embrace what each “today” holds as it comes, and commitment to be present.

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But back to these muffins! I piled in the blueberries because I love them, but a cup would suffice. The lemon zest is a must and makes a big difference. Irresistibly warm out of the oven, these are delicious for days after, if you can make them last that long.

Lemon blueberry corn flour muffins
Prep time: 15 minutes
Bake time: 20 minutes
Yield: 12 muffins

  • 1 cup cornflour
  • 1 cup almond meal
  • 2 teaspoons baking powder
  • 2 flax eggs (2 T flax meal mixed in 3 T water per egg)
  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon fresh lemon juice
  • 1/4  cup liquid coconut oil (canola or other vegetable oil will work, too)
  • ¼ cup honey (or maple syrup for vegan version)
  • 1 teaspoon vanilla extract
  • 1 1/5 cups fresh or frozen blueberries (if using frozen, coat lightly with cornflour)
  • zest of 1 medium lemon
  1. Preheat oven to 375 degrees F. Prepare a muffin tin with liners or coat with cooking spray. Prepare flax egg and set aside.
  2. In a large bowl,  combine corn flour, almond meal, and baking powder. Stir in flax eggs, coconut milk, lemon juice, coconut oil, honey and vanilla to combine.
  3. Stir in blueberries and lemon zest, and spoon batter into muffin cups to about 3/4 full.
  4. Bake for approximately 20 minutes or until tops are  becoming lightly golden brown and a toothpick inserted in center comes out clean.
  1. Mary
    March 5, 2016

    Beautiful post, Wendy. Your advice and thoughts are always just what I need to hear. It is so comforting to remind myself that both Betsy and I will be ready for every stage that comes our way. These muffins look lovely and delicious too. XO

  2. Kim
    March 18, 2016

    Just yesterday I was looking for a recipe for corn flour. I have never used it and the recipes out there using it aren’t great. This is perfect! I can’t wait to try it! I think we probably got the flour at the same sale!

    • Wendy McMillan
      March 18, 2016

      Kim, I’ll make some when you all come for brunch!(Unless you’ve already baked and don’t happen to like them ;). )

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