Discover how delicious healthy food can taste!​

1 large egg
2 large egg whites
1 cup almond flour
¾ cup brown rice flour or gluten-free flour blend, such as Bob’s Red Mill All-Purpose GF Baking Flour
½ cup stone-ground cornmeal
1 1/2 tsp. baking powder
1 tsp. xanthan gum (see Ingredient Note)
½ tsp. baking soda
¼ tsp. salt
⅔ cup 1% low-fat milk or plain soymilk
¼ cup mild olive oil or canola oil
¾ cup sugar
1 Tbsp. grated lemon zest
1 Tbsp. lemon juice
1 tsp. vanilla extract
1 1/2 cups fresh or frozen unsweetened blueberries (not thawed)

Whether or not you follow a gluten-free or wheat-free diet, these lemony fruit muffins are a special treat. I have replaced wheat flour with 3 gluten-free products: almond flour, brown rice flour and cornmeal. Almond flour contributes a rich taste and helps tenderize the loaf, while cornmeal provides an appealing texture and color. 

1. Preheat oven to 400ºF. Coat 12 standard-size (2 ½x1 ¼-inch) muffin cups with cooking spray.

2. Place egg and egg whites in large mixing bowl. Set bowl in larger bowl or pan of warm water and let stand, stirring occasionally, about 5 minutes, or until eggs come to room temperature.

3. Meanwhile, whisk almond flour, brown rice flour, cornmeal, baking powder, xanthan gum, baking soda and salt in medium bowl. Work mixture with your fingers to remove any clumps. Combine milk and oil in measuring cup.

4. Beat eggs, egg whites and sugar in large mixing bowl with electric mixer at high speed 3 to 5 minutes, or until pale in colored and thickened. Add lemon zest, lemon juice and vanilla, and beat until smooth. With rubber spatula, alternately fold in flour mixture and milk mixture, making 3 additions of flour mixture and 2 additions of milk mixture. Fold in blueberries.

5. Scoop batter into prepared muffin cups. Bake muffins until lightly browned and tops spring back when touched lightly, 18 to 22 minutes, lightly. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack to cool. 

Makes 12 muffins.

Per muffin: Calories: 230. Total fat: 10 grams. Saturated fat: 1.5 grams. Cholesterol: 15 milligrams. Sodium: 200 milligrams. Carbohydrate: 30 grams: Fiber: 2 grams. Sugars: 16 grams. Protein: 5 grams.

Ingredient Note: Xanthan gum is made by fermenting corn sugar with a type of bacteria. It helps improve the structure of gluten-free baked goods. Look for it in the gluten-free section of supermarkets, the bulk section of natural foods stores or order it from sources such as or 

Recipe by Patsy Jamieson