Olive Oil Blueberry Cornmeal Muffins (gluten-free and vegan)


Today was a day for muffins…savory, fruity, cakey muffins. I’ve been so swamped with school lately that I’m prepping a lot of food on sundays to get through the rest of the week. I’ve also discovered that listening to lectures on my iPod while I cook is actually helping me retain the information better, so it’s win-win. 🙂

These tasty little friends are made with cornmeal, olive oil, and luscious, luscious blueberries, and they have a velvet-y texture despite the cornmeal. I never actually thought I’d describe any food as velvety because it’s always struck me as impossible unless you’re talking about mousse, but these come pretty close.


To make:

1 cup gluten-free all purpose flour

1 cup cornmeal

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup coconut sugar

2 Tbsp chia seeds (whisked into gel with 6 Tbsp water) – if using eggs, use two whole eggs instead

1/4 cup olive oil

3/4 cup almond milk

1 cup blueberries (fresh or frozen)

1/4 tsp sea salt

pinch of nutmeg

pinch of cinnamon

From here, it’s easy. Preheat oven to 350 degrees. Whisk chia seeds into a gel (will take about 5 minutes of setting). Sift together dry ingredients (except sugar), whisk together wet ingredients (include sugar here).


Add wet to dry and fold in blueberries. Add extra almond milk by tbsp if the batter seems too dry.


Spoon into regular-sized greased muffin tin, and bake til golden-brown on top and fork comes out nice and clean (about 20-30 min).


Eat ’em up!!!!!




Gluten-Free Morning Glories

The past few days have been cold, foggy, and grey here in Seattle, and I’m finding myself drawn to bright, rainbow-y foods. Well, that and wine, but I’m trying to stick mainly with bright, happy, healthy foods. It works about 90% of the time. So, I decided to whip up a batch of morning glory muffins to make my early mornings a little happier. I used a blend of gluten-free flour from King Arthur Flours from our Christmas trip to Vermont, and I have to say, it’s pretty amazing, but you could safely get away with any whole-grain flour or blend (buckwheat would be mighty nice).

One thing that’s so nice about these little lovelies is that you can toss in whatever you feel like. I happened to have pears, raisins, pumpkin seeds, and shredded carrots, but seriously anything would be really tasty. Okay, not anything, but many things. I think my next batch will have figs, apples, carrots, and maaaaybe chocolate nibs. Delight.


Recipe: Makes 12 regular-size muffins, and a few wee baby muffins

2 cups whole grain flour

1 Tbsp xantham gum

1 tsp baking powder

1/2 tsp baking soda

pinch salt

cinnamon, nutmeg, cloves to taste

2 Tbsp chia seeds plus 6 Tbsp warm water (whisked together)

1/2 cup maple syrup

1/3 cup unsweetened applesauce

1 cup non-dairy milk of your choice

1 knob coconut oil, melted

1/2 cup shredded unsweetened coconut

1 shredded carrot

1 chopped pear

handful raisins

handful pumpkin seeds

Preheat oven to 350 degrees. Whisk wet ingredients together, mix dry ingredients, and add wet to dry. Add fruits and seeds/nuts. Grease or line muffin tins, and bake roughly 30 minutes. Put in face and EAT (maybe with jam)!