Lemon Blueberry Cornbread Muffins with Basil


lemon blueberry muffins | cornbread muffins | mother's day brunch recipes | lemon basil recipes


1 cup
Bob's Red Mill Gluten-free Corn Flour* (or sub organic corn flour)
1 cup
Bob's Red Mill GF 1:1 Baking Flour (or sub organic all-purpose flour)
1 tablespoon
Baking Powder
1⁄8 teaspoon
Iodized Sea Salt
1 cup
organic raw cane sugar
6 tablespoons
Organic Butter (at room temp is preferred)
5 3⁄10 ounces
Lemon Greek Yogurt (or you can sub sour cream)
2 tablespoons
Lemon juice
1 teaspoon
Lemon Zest
1⁄2 cup
vanilla unsweetened cashewmilk (or sub your favorite milk)
1 cup
organic fresh blueberries
1 tablespoon
Bob's Red Mill GF 1:1 Baking Flour (to coat the blueberries)
1 tablespoon
diced fresh basil


*corn flour is a finer grain than corn "meal" so the muffins turn out lighter and fluffier


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, combine the dry ingredients: flour, corn flour, baking powder and sea salt. Whisk to combine and then set aside. 
  3. In a medium mixing bowl, add the cane sugar and eggs. Use an electric hand mixer for approximately 2 min to combine. Then, stir in the lemon greek yogurt, lemon juice, lemon zest, cashewmilk, and eggs. 
  4. Pour in the wet ingredients into the large mixing bowl with the flours. 
  5. Stir until just combined. 
  6. In a small bowl, stir the blueberries with 1 tbsp of flour to coat them. Then gently mix them into the batter along with the basil. 
  7. Line a muffin tray with paper baking cups and fill each one 3/4s full with batter. 
  8. Bake for 23 - 25 minutes, until tops are slightly golden. 
  9. Enjoy!

Yields 12 Muffins