Delicious Gluten-Free Blueberry Corn Muffins recipe

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Ingredients

1 ¼ cups milk
1 tablespoon vinegar
¾ cup white sugar
½ cup butter, softened
2 eggs
1 egg yolk
1 tablespoon freshly grated lemon zest
1 ½ cups rice flour
1 cup cornmeal
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 tablespoon raw sugar, or to taste

Nutrition Info

271.7 calories
carbohydrate: 42 g
cholesterol: 70.4 mg
fat: 9.9 g
fiber: 1.3 g
protein: 4.3 g
saturatedFat: 5.7 g
servingSize: -
sodium: 338 mg
sugar: 16.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 dozen muffins

Recipe Note

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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