Delicious Gluten-Free Blueberry Corn Muffins

Delicious Gluten-Free Blueberry Corn Muffins

10 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    40 m
jstorment
Recipe by  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

Adjust Servings

Original recipe yields 1 dozen muffins

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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 (10)

Rate This Recipe
MOMSCUPCAKE
2

MOMSCUPCAKE

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

Amy Likens
2

Amy Likens

My sister is on a special diet so our family is new to gluten free cooking. This recipe was delicious; my husband did not know it was gluten free until I told him. The texture is nice and light. The lemon zest and soured milk add to the layers of flavor. I had a request to add more berries, which I will do next time.

wdc
1

wdc

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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