Lemon Blueberry And Raspberry Corn Muffins


1 1/2 c. flour

1/4 c. coconut flour

1/4 c. cornmeal

2 tbsp flax meal

1/8 tsp baking soda

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp maca powder

zest of 1 lemon

  1. Combine all the dry ingredients in a large bowl and set aside.

4 tbsp vegan butter

Juice of 1 lemon

1 c. coconut milk

1 tbsp vanilla

1/2 c. sugar

2. Combine all wet ingredients in a small bowl and set aside.

1 c. frozen blueberries

1/2 c frozen raspberries, broken into pieces.


  1. Preheat the oven to 350*.
  2. As stated above combine all of the dry ingredients into a large bowl and set aside.
  3. Combine all of the wet ingredients and set aside.
  4. Combine the blueberries and raspberries to the dry ingredients and toss to coat well.
  5. combine the wet ingredients to the dry and mix until just combined. Do not over mix. This will make the muffins tough and denser.
  6. Line a muffin tin with liners or spray with oil spray. Using an Icecream scoop, Scoop out one scoop full and place into the lined muffin tin.
  7. Bake for 25 to 30 minutes. Remove from the oven and let cool 10 minutes. Remove from the pan and place on a cooling rack to cool completely.

When completely cool, store in an airtight container. IMG_20180304_112620_473

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