Published on February 14th, 2025 | by Catherine Tingey

Gluten Free Blueberry Olive Oil Cornbread

I love making breakasty breads and this gluten free loaf does not disappoint.

Low in sugar, this cornbread is fruit forward, not dry, and has a crystalline crunchy top.

INGREDIENTS

2 C cornmeal (I like Bob’s Red Mill Medium Grind)

2 C frozen wild blueberries + 1-2 TBSP to sprinkle on top

1/3 C sugar + 1 TBSP to sprinkle on top

2 TSP baking powder

1/2 TSP salt

2 eggs + 2 egg whites

1 TSP vanilla

1/3 C olive oil or avocado oil

1 C greek yogurt (I like Fage 2%)

Zest of 1 large lemon

DIRECTIONS

Line a loaf pan with parchment paper and preheat oven to 350F.
Mix cornmeal, baking powder, salt and lemon zest in bowl. Add in 2 C blueberries.
At low speed, whip eggs, egg whites, vanilla and sugar until frothy and air bubbly.
Slowly add, also at low speed*, oil and yogurt.
*You want to preserve the air bubbles as much as possible so the bread does not get too heavy.
Add wet mixture to dry, taking care not to overly mix (i.e. preserve the froth).
Pour into loaf pan. Sprinkle blueberries and sugar on top.
Bake 70ish minutes (if using a smart oven with convection setting). Add 5-10 min if using conventional oven.
Test around 70 min with toothpick in center to see if it comes clean.

SUBSTITUTIONS

For a lighter Blueberry Olive Oil Cornbread (not gluten free), substitute 1/2 C almond flour and 1/2 white flour in place of the 2nd C of cornmeal.

February 2025 Edit (no white sugar, GF)

Makes 6 Jumbo muffins and no blender involved

1.5 C cornmeal
.5 C oat bran
1/3 C coconut sugar
1 egg
2 TSP baking powder
1/2 TSP salt
1 TSP vanilla
Splash or 2-3 TBSP olive oil or avocado oil
Splash or 2-3 TBSP soy milk
Zest of 1 large lemon

Depending on how wet the blueberries are, you may need to add 1/4C or so of milk.

Batter should look like wet concrete to ensure cornmeal softens.

Bake 8-12 min at 425F to rise, then reduce to 350F and bake for another 5-6 min until toothpick comes clean.

May 2023 Edit – Adjusted for 6 Jumbo muffins, GF)

I made this with 1C cornmeal, 3/4 C oat bran, 2 eggs only, 1 tsp lemon extract, and no yogurt. Added about 1/4C soy milk as the oat bran makes batter drier. It was fabulous.

Enjoy warmed with your favorite morning beverage!

Namaste,

Catherine

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Catherine Tingey

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.

Tags: Gluten Free

About the Author

Catherine Tingey + Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.