Cornmeal Lemon Blueberry Muffins
Aug 5, 2026
May 8, 2026
Bake at 400 degrees • Total baking time: 20 minutes • Yield: ten muffins
This first recipe at incredibleglutenfree.com is sure to delight you! The recipe is relatively simple, and these are a welcome addition to breakfast at any time of year.
I have a recipe for Cornmeal Lemon Blueberry Loaf and wanted a delicious morning muffin. This the resulting change of the loaf recipe to a morning muffin recipe. I love it — enjoy!
1.40 oz. Sorghum flour
1.25 oz. Tapioca flour
1.60 oz. Yellow corn meal, medium ground
2.70 oz. White rice flour
1/2 Tbs. baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Xanthan gum
1/2 tsp. Ground cinnamon
4.75 oz. Granulated sugar
4.25 oz. 2% plain Yogurt *
.70 oz. (2Tbs) Light olive oil
1.65 to 1.75 oz. 1 large egg
1.15 oz. 1 large egg white
.50 oz.(1 Tbs) Lemon juice
.15 oz.((1 Tbs) Lemon zest
5.00 oz. Fresh or frozen (not thawed) blueberries sprinkled with .30 oz.(1Tbs) Tapioca flour and set aside.
Lemon Syrup
3.50 oz. Granulated syrup
4.00 oz. Lemon juice
In a small pan, over Low heat, cook to dissolve sugar. Cool before using. Can be made ahead of time and refrigerated until needed. Warm to room temperature when needed.
Instructions:
- Preheat oven to 400 degrees.
- In a standard 12-cup muffin pan grease or fill cups with muffin papers.
- In a medium bowl combine and whisk all the ingredients from the left column, above.
- In a large mixing bowl (leaving out the blueberries) place all the ingredients from the right column, above, in the order given, and whisk until smooth.
- Gently mix the wet ingredients into dry mix until just combined.
- Fold in the blueberries.
- Gently scoop the batter evenly into the muffin cups.
- Back in the middle rack of the oven for 20 minutes until lightly golden brown.
- Remove from the oven and cool for 10 minutes.
- Then fork prick each muffin about 5 or 6 times. Gently spoon 1 to 2 Tbs. of lemon syrup over each muffin.
- These muffins taste the best the next day, if you can wait. 😉
* I prefer Fage 2% plain yogurt. Each brand of yogurt produces a slightly different texture to the muffin batter.
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