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Delicious Gluten-Free Blueberry Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
jstorment

jstorment

After I was diagnosed with a gluten sensitivity, I played around with various recipes so that I could not only eat food that worked with my system, but also enjoy it. I love this blueberry muffin almost as much as the original, all-purpose flour version, and the rest of my family can enjoy it too without feeling like it's a sacrifice. I generally use brown rice flour, but white rice flour may yield a fluffier muffin. I personally like the texture the cornmeal adds, but for a more traditional muffin, feel free to do all rice flour (maybe half brown, half white).

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 338 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.
  3. Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth. Add eggs, egg yolk, soured milk, and lemon zest; beat until smooth, scraping down sides of bowl as needed.
  4. Mix rice flour, cornmeal, baking powder, and salt in a bowl; slowly stir flour mixture into creamed butter mixture until just mixed. Gently fold in blueberries. Pour batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each muffin with raw sugar.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
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Reviews

MOMSCUPCAKE
3

MOMSCUPCAKE

9/11/2013

really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins

wdc
2

wdc

7/18/2014

Great recipe with great muffin like texture. The second batch I made I substituted corn flour for the corn meal and used buttermilk. The second batch tasted the same but instead of having a smooth top they were rough and edgy like a bakery muffin. I also use super fine rice flour, it "opens" up the muffin. Have also made them using fresh peaches.

Nancy
2

Nancy

1/25/2014

peaches instead, plus a bit of almond extract, and used coconut oil instead of butter. I baked it in a 9x9 pan and it was amazing!

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