My friend Tania requested I do a wheat-free muffin recipe. I love corn muffins with sweet or savory add-ins, and lately my favorite edition has been blueberries. Juneberries (serviceberries), blueberry lookalikes that grow freely in many parts of the United States and Canada, can also be a nice addition.
When I am making corn muffins for myself, I usually include some wheat flour to give the muffins a moister consistency and less crumbly texture than with cornmeal alone. For this version, I used a combination of buckwheat flour, instant potatoes and flax meal. The potatoes and flax meal help bind the muffins together and keep them from being too dry. If you don’t have them, use more buckwheat flour or cornmeal instead.
If you want a sweeter corn muffin, you can use up to 1/4 cup of xylitol or sugar, or use applesauce instead of yogurt.
These muffins are great served with butter, vegan margarine, or maple syrup.
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2½-inch cups
- cooling rack
- 1¼ cup yellow or blue whole grain cornmeal
- ½ cup buckwheat flour
- 3 tablespoons potato flour or instant potato flakes
- 1 tablespoon ground flax (linseed) meal
- 1 tablespoon xylitol or sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt (optional)
- 1 teaspoon cinnamon
- Pinch of grated fresh nutmeg
- 1 cup fresh or frozen blueberries
- 1 cup plain yogurt
- ½ cup whey or water
- 2 large eggs
- 3 tablespoons vegetable oil
- Mix dry ingredients thoroughly.
- Stir in blueberries.
- In a separate bowl, whisk together eggs, yogurt, whey or water, and oil.
- Mix wet ingredients into dry ingredients. Batter should be somewhat lumpy.
- Spoon into lined or oiled muffin tin.
- Bake at 425°F for 15 minutes, or until inserted toothpick comes out clean.