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Delicious Gluten-Free Blueberry Corn Muffins

Rated as 4.65 out of 5 Stars

"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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40 m servings 272
Original recipe yields 12 servings (1 dozen muffins)


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  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.


  • Cook's Note:
  • Enjoy as is, or do as my 3 1/2-year-old loves and make these into breakfast cupcakes by letting cool completely and top with a fruity Greek yogurt or softened cream cheese well-mixed with jam to taste, and top with a blueberry for garnish.

Nutrition Facts

Per Serving: 272 calories; 9.9 42 4.3 70 338 Full nutrition

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Read all reviews 21
  1. 23 Ratings

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Most helpful positive review

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 smoo...

Most helpful critical review

One thing I like about this recipe is the sour milk; I find that makes a better muffin or sweetbread. I found these muffins a bit dry for my taste and not quite sweet enough. The lemon zest wa...

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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 smoo...

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!

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

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....

I have made these twice and my children love them! They give the fluff and lightness of a gluten laden muffin without the allergen. I was surprised by the lack of spices so I added cinnamon an...

These are delicious muffins. True, they have a bit of texture on account of the corn meal, but that makes them seem more wholesome. I didn't have any blueberries and so made them without and t...

I used a glutenfree flour blend(without xanthan gum) rather than all rice flour, also added 2 tbl of ground flax, and used lemon juice instead of vinegar, baked for 25mins. Preheated the oven to...

Yum! My non-gluten free kids teens even liked them! I cut sugar to 1/2 cup and used a whole package of frozen blueberries (rinsed with warm water to thaw).

It is hard to make gluten free food taste as good as the traditional wheat flour based foods, but this recipe is excellent! The cornmeal gives a good texture that hides the rice flour texture. ...