Gluten-Free Wheat-Free Blueberry Corn Muffins

Gluten free blueberry corn muffins by Karina
Summery, fresh blueberry corn muffins- gluten-free.

Blueberries and corny goodness ...

August is fast approaching. I am trying not to think about it. I am baking blueberry corn muffins. Denial ain't just a river in Egypt. Or so I'm told. I am constructing my best defense to put off thinking about hauling our ocean-loving selves back to the dusty stoic hills of Ojo Caliente- 913 miles away from my sons, 915 miles from the sea.

Anyone out there want to buy a charming casita with mesa sunset views? Two kiva fireplaces. Saltillo tile floors. Vigas. All the rustic Southwest vibe you could ask for. Price reduced (thrice). To less than what we paid for it.

I don't pretend to understand the bigger picture, the honking beast of our lumbering economy. I'm no good at math- even when the economy is not melting down, humming along to its own sweet tune, nevermind comprehending the intricate ins and outs and ups and downs of depression economics and the breathtaking depths of Wall Street greed and extra sensitive interest rates that pout and pose and tease like strippers sending brokers into sweating Xanax popping frenzy. Not to mention, I cannot wrap my poetic visual brain around those epic taxpayer funded Wall Street buy-outs.

I'm an artist. I have always lived by the seat of my pants, without health insurance, without an IRA. I don't live by a plan. I live by intuition. Inspiration. I play with paint (not a skill valued by many people in our big screen spectacle loving culture). So I probably shouldn't have become a home owner. It was probably my fault. I should have known better. I've learned my lesson. I'm letting go. I'm saying no to mortgages. For now.

And I'm baking muffins.

I'm trying to practice my best Zen-Lebowski detachment (the waves help). And yeah. We still have three weeks. Miracles happen.

As always?

I'm hoping for the best.

Gluten-free blueberry corn muffins
Fresh blueberries add a sweet tart kick to gluten-free corn muffins.

Karina's Gluten-Free Wheat-Free Blueberry Corn Muffins Recipe

Recipe posted July 2009.

These grainy wheat-free muffins are just the right amount of sweet. We split them and grill them in a dab of light olive oil until they turn golden and sizzling around the edges. The warmth brings out the taste of the blueberries.


3/4 cup Bob's Red Mill Gluten-Free Cornmeal
1/4 cup organic GF millet or GF buckwheat flour
3/4 cup sorghum flour or fine brown rice flour
1/2 cup potato starch (not potato flour!) or tapioca starch
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons xanthan gum
3/4 cup organic light brown sugar
1 teaspoon organic ground cinnamon
1/4 cup light olive oil
1 tablespoon honey or organic raw agave nectar
2 teaspoons bourbon vanilla
1 teaspoon lemon juice
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs)
3/4 cup warm water
1 rounded cup fresh blueberries


Preheat oven to 350ºF. Line a 12-muffin pan with paper liners.

In a mixing bowl whisk together the cornmeal, flours, starch and dry ingredients.

Add in the oil, honey/agave, vanilla, lemon juice, eggs/egg replacer, and water. Beat well to form a smooth sticky batter. If the batter seems a tad dry or stiff, add 1 to 2 tablespoons more warm water.

Stir in the blueberries by hand.

Using a spoon, plop the batter into twelve muffin cups and using wet fingers smooth the tops a bit. I like to add 2 or 3 extra blueberries to the muffin tops.

Bake in the center of a pre-heated oven for about 20 minutes- depending upon your oven and altitude.

Cool the pan on a wire rack for five minutes then remove the muffins from the pan and cool them directly on the rack (this keeps the bottoms from getting soggy).

Wrap extras in foil and freeze for easy on-the-go gluten-free treats (I've been known to sneak my gluten-free muffin into Starbucks- but don't tell.)

Makes one dozen muffins.

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Karina's Notes on gluten-free vegan batter:

Gluten-free vegan batters are different than your standard wheat flour batters. They are stiffer at first, then they stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.

More gluten-free muffins from tasty bloggers:

Elana's Blueberry Muffins with coconut flour

Mixed Grain Applesauce Muffins from Allergy Mama

Gluten-Free Blueberry Muffins from Go Dairy Free

Blueberry Muffins from I Am Gluten-Free

Bea's Coconut Banana Muffins



Nancy - said...

These are so vibrant I can smell them all the way here on the east coast - a hint of cornmeal and the sweetness of blueberries. Mmm.

Andrea Idika said...

Mmmmm these look amazing! My daughter is eating blueberries by the pint right now, I know she'll love these.

I hope you have a great last three weeks before you move.

Charm said...

what other fruit could you use? we are sensitive to blueberries but the muffins sound yummy!

Jules said...

Oh my Lordy, that close up shot of the muffin .... can just about taste the tarty blueberry!!

Just love your post, you write beautifully.

Ricki said...

These are just gorgeous. I'm sure they would have tasted great no matter what, but the addition of those extra berries on top makes them aesthetically stunning, too!

Jenna said...

Perfect timing! I'm in the midst of a blueberry storm (the joys of a local blueberry farm) and this will come in VERY handy.

Good luck on selling the house, as a lifelong gypsy, I know the wait to see if the last place will go is a tough one to handle.

Laura said...

This looks great.Thanks for sharing..
regards Laura

Samantha said...

Hi Karina, I just found your blog and am so excited... we are vegan, and my 3 year old was just put on a GF, Fructose-Free diet. I am in desperate need of recipes and inspiration. It looks like many of your recipes will work for us or at least be a starting point. I was wondering though if you have ever used Brown Rice Syrup in any of your recipes - any thoughts or suggestions there? Thank you in advance for your blog - I cannot wait to start baking!

Kalyn said...

Wow! I think that top muffin photo may be my favorite of all your pics. Really gorgeous.

I keep hoping you will get a call saying the house is sold!

KAnn said...

Oh, how I wish I could purchase your lovely casita, Karrina! My heart and soul sing in northern New Mexico! But Denver ain't bad and it's quite close...I hope you sell soon! It's been a fabulous year for blueberries and I plan on another batch or two tomorrow (vegan).

Lydia (The Perfect Pantry) said...

Some people believe that baking makes everything right in the world. I'm not one of those people, because I don't bake, but I hope it's true and that baking these muffins will bring a buyer to your door, so you can make the move to California a permanent one.

Just call me, Ban said...

Hi Karina

It was with great sadness I read your post today. I remember when you were first moving to New Mexico and buying your lace - you were thrilled, over the moon, so excited about your adventure.

I'm really sorry the move wasn't all you had hoped for - and I wish you all the happiest of trails as you adventure on.

PS/ GREAT muffins!

Lisa said...


I know a couple in Sante Fe - not sure if they're looking, but they know lots of people and maybe someone they know is looking. What's the best way for them to get a hold of you and to find out more about the house? I'll email them the info.


barb said...

I love your recipes. What about renting your house on a long or short term basis?

Passport Foodie said...


Why did you do that?

I won't be able to get anything done now until I make those for myself.

With a Cuppa' Organic Twinnings Everyday Tea... it doesn't get any better than that.

Passport Foodie

Alex said...

I love anything with cornmeal! (So your site is pretty awesome for satisfying that).

I am imagining the amazing textures in this muffin: The crisp outer shell of the corn meal and the grainy yet soft inside with the plump bursting-ness of the berry...Amazing!

Evanescia said...

We don't want our intrepid goddess to lose her ocean! Your ode to the sea (July 23) reminded me of my favorite ocean poems. "The colors are gauzy with the sea air" is an exquisite perception.

If there was one nibble on the house, others will follow. Your true-blue readers will send forth a gentle (ocean) wave of energy to sweep buyers to the door.

Might this be useful: I've heard that stagers can create, for $1000 or less, a house interior irresistible to the mass-market buyer. Listing with as many agents as possible, trying to rent rather than sell, mentioning the house on your other blogs, or advertising to painters and potters might be other ideas too.

In any event, know that if it comes to this, nine more months in N.M. will not an eternity be. Your every cell will be suffused with the sound of the waves and the feel of the sea air, and you will take these with you. You will moisten the desert with your dewy soul.

You will write a famous volume entitled "Desert Desserts".

Found this just now -- hope it helps -- "Every desert/ Is but an orphaned beach...." -Bill McDonald. Could you love the desert into oceanhood?

I think, though, that heaven, land, and sea will conspire to keep you where you are.

katrina said...

beautiful photo - you captured those lovely juices popping from the warm blueberries perfectly!
And good luck with staying in CA - can you lease out your house in NM, perhaps to some CA-weary writer/artist? Crossing fingers & toes:)

I Am Gluten Free said...

Karina - you continue to give all of us gluten free bloggers hope and inspiration. Your creativity renders you truly a pioneer in my gluten free world. Thank you.


Anonymous said...

Those photos just make me wanna lick my screen - Karina, you truly are a goddess!

Lisa said...

I must make these! Blueberries are my favorite and they go so well in muffins. Thanks for this lovely recipe!

GarlicBOSS said...

Blueberry Corn Muffins sounds delicious

I Am Gluten Free said...

I made these this morning, with a few amendments, though nothing big. They were delicious! Thanks Karina!


lifesdelights said...

Wow! I’ve admired your pictures before, but these are absolutely MAGNIFICENT!!


Amy Green (Simply Sugar and Gluten-Free) said...

These sound so good. I must say that I so appreciate the extra time you take to include tips and information about how to successfully recreate your recipes. It's much better than having to guess and hope.

angie said...

My grandma just delivered 10 lbs of blueberries. Your timing is great!
By the the new look!

Anke said...

Great new design!!!

Karina Allrich said...

Thanks to everyone for your blueberry corn muffin enthusiasm (and your stuck-for-two-years-in-the-housing-market-crisis empathy).

As for switching out the blueberries- I've made a similar corn muffin using cranberries. Delicious. I also have a Pear Polenta Muffin I love.

And thanks for the feedback on my new design. :-)



gfe--gluten free easily said...

I haven't been here in a while. You have yet another new look. Looks nice. :-) The blueberry is popping right out of that muffin--very appealing!

Obviously, I've missed something else. I thought you were in LA and all was good. What about doing one of those raffles where you sell tickets? They sound crazy, but they've been featured enough on the news that they must be legit and work.


Theresa said...

Wow! They look amazing! I love how the blueberry's juice is dripping down the muffins, delicious!

I love your blog, it's so inspirational and your photos are beautiful!
Hope you don't mind; I've linked to you from my blog:

Hope your moving goes well.

Amanda (Panda) said...

Hi Karina, I've been reading your blog for a while. As a gluten free gal myself, I LOVE it. Your blueberry corn muffins look amazing, I was thinking of making these and then I saw them on your blog, so now I have to. Thanks for the great posts as always!

Bear and Bones Mama said...

I'm a long time reader of your site, and a long time maker of your recipes :-) I honestly am quite interested in hearing more about your place in NM. My husband is from NM (we live in CO now) and we've often spoken about buying down that way, to be closer to the grandparents. Send me a link with pictures and other info.

Anonymous said...

Oh, wow. I'm sooo glad I found this site. Not only deelish but inspiring. Good stuff when GF living gets me a skosh down. Baked goods, I am missing. I will give this recipe a try. It looks yum!

One quick question: any info on making injera? I tried to find a previous posting via the search feature but didn't yield too much. I was thinking this might be a nice quick bread/wrap dealio to try.

many kind thanks,

Kristin said...

It seems like so many people are in the position of wanting to move and having to stay the course because of the market. I'm sorry you guys don't have a buyer yet, but you're right, shit happens. Someone Might. Or not. Sounds like a lovely place to ride out a market. Hubby and I are disillusioned with mortgages too. We moved to Texas (temporarily) to get some CA mortgage relief and we miss CA so much, but if we go back, we're not buying unless there's an absolutely incredible deal. Isn't it in our blood to want to Own a home though? Something tells me I'm supposed to. Or atleast something told me I was supposed to.
Looking forward to these muffins. Getting tired of yogurt and cottage cheese for breakfast.

Jess said...

These look SO Yummy! I'm new to the GF living and the new ingredients are a little overwhelming right now but I hope to be able to try these soon!

Lori said...

I've really enjoyed your site since going gluten-free....but I'm also intrigued about your casita. Can you please post a link to your home. We are headed there next week and talking about buying a place.

Best wishes!

fifteenthlife said...

Hi Karina! I want to use eggs in the recipe (it doesn't need to be vegan, just GF.) Do you think it will work alright with eggs, and how many should I use? Or could I sub applesauce? Just want to do whatever makes them taste best (I can get the EnerG stuff if you think it is actually tastier than using eggs. Just want texture etc. to be great.) Thanks!

Karina Allrich said...

Gina- I have not experimented with injera but I have it on my to-do list. Does it traditionally use teff flour?


~M said...

Hi Karina,

Yes, injera is typically teff-flour based.


Anonymous said...

I just made these and they are so good! They are supposed to be a welcome-home-from-work snack but she isn't even home yet and I've eaten three! I decreased the baking soda to 1/2 tsp. because I made the cornbread recipe a couple days ago and I could taste the baking soda. 1/2 for these seems just right; still light but no aftertaste. Thanks, Karina!

Karina Allrich said...

Thanks for the tip on using less baking soda. I agree and made the change in the recipe.



Adina said...

Can you use frozen blueberries?
Thanks for the wonderful recipe

Karina Allrich said...

Adina, Yes, you can use frozen blueberries. Add ten minutes to baking time, if still frozen. (You can thaw, but they will color the batter blue.) Karina

Anonymous said...

You have made me swoon. I now know what I'm doing tomorrow afternoon.


Anonymous said...

Just made them, they are delicious!
I used Coconut Palm Sugar instead of the brown sugar (half the amount) and for some reason forgot the salt...
Thanks, can't stop eating them.

RE said...

Im really sad I just used all my blueberries from the Farmers Market up :( Need more now! Lol. Next time I have blueberries I'm making these! I love corn muffins and corn bread too :)

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