Delicious Gluten-Free Blueberry Corn Muffins

4.7
(23)

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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Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
12
Yield:
1 dozen muffins

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 (Optional)

  • 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 (Optional)

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.

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
10g Fat
42g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 272
% Daily Value *
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 70mg 23%
Sodium 338mg 15%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 16g
Protein 4g
Vitamin C 2mg 10%
Calcium 133mg 10%
Iron 1mg 6%
Potassium 100mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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