Vegan Blueberry Corn Muffins

GF Guy is home, and I suddenly feel like baking again!


It has been over a year since I last made muffins. His first morning home seemed like the perfect time to pull out the old muffin tin and give it a go. I went to my favorite GF recipe blog, The Gluten Free Goddess, where I found a delicious recipe for hearty, whole grain blueberry muffins.

I made a few changes based on the ingredients I had on hand, as I do. GF Guy and I both LOVED them! My changes are highlighted in red. Feel free to follow the link to view the original recipe, and to check out the Gluten Free Goddess’s other delicious recipes!

Blueberry Corn Muffins

(Gluten Free, Dairy Free, Vegan)

A la Karina the Gluten Free Goddess



  • 3/4 cup certified Gluten Free Yellow Corn Meal
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Sorghum Flour
  • 1/4 Tapioca Starch
  • 1/4 cup Corn Starch
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 1 1/2 tsp Xanthum Gum
  • 1/2 cup Turbinado Sugar
  • 1 tsp Cinnamon
  • 1/4 cup Light Olive Oil
  • 1 Tblsp Organic Honey
  • 2 tsp Bourbon Vanilla Extract
  • 1 tsp Lemon Juice
  • 2 Flax Eggs (2 Tblsp Flax Meal combined with 6 Tblsp warm Water)
  • 1 cup Warm Water (3/4 cup for low altitude cooking)
  • 1 heaping cup fresh, Organic Blueberries


  1. Preheat your oven to 375 degrees F. (350 degrees F for low altitude)
  2. Grease a muffin tin with dairy free buttery substitute, like Earth Balance.
  3. In a large bowl, whisk together all dry ingredients.
  4. Add wet ingredients and stir until evenly combined. Adjust liquid ratio as needed. Batter should be thick enough to scoop, but not stiff.
  5. Fold in fresh blueberries.
  6. Scoop batter into greased muffin tin, filling each cup 3/4 of the way full.
  7. Bake in preheated oven 17-20 minutes, until done.
  8. Allow to cool 5-7 minutes in the muffin tin before turning onto a cooling rack.
  9. Enjoy warm with someone you love!

Vegan, High Protein Blueberry Breakfast Mug Cake

I might be a genius. Why, you ask?


image source

I just made a cake…. for breakfast!!!


The photos may not be the best, but at 6am, I am NOT taking the time to stage a photo-op. Besides, it’s the taste that matters!

My tummy has been unhappy with my breakfast choices of late. For the last few days, breakfast has been certified gluten free oatmeal. The result has been days of bloating, gas, cramping, and ……… My fellow “glu-tards” out there get the picture. I’m not happy about this recent development. I used to be able to tolerate certified gluten free oats. WHAT IS HAPPENING TO ME?!!!

I needed something to cheer me up this morning. I needed cake. So I made cake, and it was good. It was also good for me, so that makes it even better!

I took my normal sugar-free mug cake recipe and replaced the cocoa powder with my favorite, vegan protein powder and VOILA! In under two minutes, you get a vegan, gluten free, sugar free, high protein cake that you can eat for breakfast! You’re welcome. I will be accepting my Nobel Prize in 2014.

High Protein Blueberry Breakfast Mug Cake

(Gluten Free, Dairy Free, Vegan)



  • 2 Tbsp Brown Rice Flour
  • 2 Tbsp Vegan Protein Powder (I like Vega One Natural flavor)
  • 1/2 tsp Baking Powder
  • 4 Tbsp Unsweetened Plain Almond Milk
  • 1/8 tsp Vanilla Creme Liquid Stevia (omit if your protein powder is already sweetened)
  • 4-5 Blueberries


  1. Place all ingredients in a microwave safe mug and stir until smooth.
  2. Place mug in a microwave and microwave on high for 1 minute.
  3. Top with vegan coconut milk yogurt and additional blueberries, if desired.

Mexican Chocolate Cake

…..I baked with real sugar…..

image source


I know! Shocking isn’t it?

Personally, I am not a huge sugar fan. My go-to sweeteners are honey, maple syrup, or stevia.  However, I fully acknowlege that I live in a world that loves sugar. So, when cooking for others, I will occaisionally use real sugar. That is what I did for this recipe, and it is darn good, too! 🙂

As a thank you for my friend who took me on a date to see Jersey Boys, I made this delicious chocolate cake. He is an unabashed choco-holic, who also happens to be lactose-intolerant. Ouch, right?

There was no time to stage a proper photo shoot of the cake. We were in a hurry to get to the theater. But, trust me, this is light, moist, and not even the least bit “gluten-free tasting”. The 2 secret ingredients are Coffee Extract and decadant Taza Chocolate.

 I think I may have created my new favorite cake recipe!

Mexican Chocolate Cake

(Gluten Free, Dairy Free)


  • 2 large Organic Eggs, beaten
  • 3/4 cup Sugar
  • 1/3 cup Earth Balance Vegan Buttery Spread, softened
  • 1 tsp Bourbon Vanilla Extract
  • 1 tsp Coffee Extract
  • 1 1/4 cups Unsweetened Original Almond Milk (1 1/2 cups if baking at a high altitude)
  • 1/2 cup Sorghum Flour
  • 1/2 cup Brown Rice Flour
  • 1/2 cup Tapioca Starch
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Xanthum Gum
  • 1/4 tsp Salt
  • 2.7 ounces Taza Cinnamon Chocolate Mexicano, chopped


  1. Preheat oven to 350 degrees F. (375 degrees F if baking at a high altitude)
  2. In a large bowl, whisk together eggs, sugar, vanilla extract, coffee extract, Earth Balance, and almond milk until smooth.
  3. In a small bowl, whisk together flours, tapioca starch, baking powder, baking soda, xanthum, gum, and salt.
  4. Slowly whisk dry ingredients into the wet ingredients, stirring until just combined.
  5. Fold in the chopped Taza Chocolate.
  6. Pour batter into an 8×8 square baking pan lightly greased with Earth Balance.
  7. Bake in preheated oven 25-30 minutes, until a knife inserted near the center comes out clean.
  8. Cool completely before cutting.
  9. Top with a light dusting of powdered sugar to serve.

This post is linked to Allergy Free Wednesday and Gluten Free Wednesday.

Strawberry Honey Mug Cake

Let them eat cake!

No, it’s not my birthday, and I’m not having a party. Though, I did “have a ball” this weekend….

Saturday night was the annual 1940’s WWII Era Ball in Boulder, CO.

There were 2,500 people there dressed in their finest 1940’s attire, dancing late into the night to live swing music complete with a Frank Sinatra impersonator. We posed for photos with vintage cars and airplanes, and took in a big screen showing of Casablanca.

It was magical! Even better, it was to raise funds for wounded veterans. A good time for a good cause? Count me in! Plus I got to play dress up!

But I digress…. back to the cake. I love having a portion controlled sweet treat after dinner on the weekends. It makes them special! The mug cake, as you may have noticed, has become my dessert of choice. It doesn’t dirty many dishes, takes less than 5 minutes to make, and doesn’t leave pesky leftovers lying around to go stale while I’m traveling. Normally, I go for a chocolate version, but I ran out of cocoa powder and was forced to try something new. Boy am I glad I did! I can’t wait to try this with blueberries!

Strawberry Honey Mug Cake

(Gluten-Free, Dairy-Free)


  • 1/4 cup Brown Rice Flour
  • 1 Egg, beaten
  • 1/2 tsp Baking Powder
  • 1 Tbsp Honey
  • 1/2 tsp Vanilla Extract
  • 4 Strawberries, chopped


  1. Combine all ingredients in a large mug until smooth.
  2. Microwave for 90 seconds.
  3. Top with a dusting of cinnamon and additional sliced strawberries, frosting, glaze, or whatever you fancy!