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).

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
1 dozen muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.

    Advertisement
  • Stir milk and vinegar together in a small bowl; set aside to sour for 3 to 5 minutes.

  • 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.

  • 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.

  • 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

272 calories; protein 4.3g 9% DV; carbohydrates 42g 14% DV; fat 9.9g 15% DV; cholesterol 70.4mg 24% DV; sodium 338mg 14% DV. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/18/2014
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. Read More
(9)

Most helpful critical review

Rating: 3 stars
05/14/2013
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 was an excellent addition; gave them a bit of a kick. I drizzled the slightly cooled muffins with the juice from half a lemon mixed with sugar half a cup or so. I filled mu muffin cups to the top and got 14 and they were cooked in 16 minutes. I think I'll try them at 375 next time with something to moisten them up maybe some sour cream or applesauce added to the batter. Read More
(1)
23 Ratings
  • 5 star values: 17
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/18/2014
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. Read More
(9)
Rating: 5 stars
09/11/2013
really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins Read More
(6)
Rating: 5 stars
01/25/2014
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! Read More
(6)
Advertisement
Rating: 5 stars
06/11/2013
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. Read More
(5)
Rating: 4 stars
06/29/2014
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 425F then lowered it to 375F when I put in the muffins. Wonderful recipe! Great flavour not dry. Read More
(2)
Rating: 5 stars
05/09/2013
This makes more than 12 muffins so I had a few extras (not that I minded). I used 1/4 cup honey in place of the sugar and eliminated the vinegar. This is dewberry season (a wild growing vine filled with small fruit similar to blackberries) so I used them in place of blueberries. Yum! Read More
(2)
Advertisement
Rating: 5 stars
09/14/2014
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 they were still very tasty. Read More
(2)
Rating: 5 stars
10/14/2016
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 and nutmeg. Read More
(2)
Rating: 5 stars
05/17/2013
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. Instead of milk and vinegar I used some buttermilk and sour cream. I used half the butter and home grown freshly milled corn meal instead of bought cornmeal. Some batter didn't fit into my muffin pans so I made 'muffin tops' in a cake pan and the batter was stiff enough to make a very good muffin top too. I will be using this recipe without the berries to make cheese muffins and other variations. Thanks for this recipe! Read More
(2)
Rating: 3 stars
05/14/2013
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 was an excellent addition; gave them a bit of a kick. I drizzled the slightly cooled muffins with the juice from half a lemon mixed with sugar half a cup or so. I filled mu muffin cups to the top and got 14 and they were cooked in 16 minutes. I think I'll try them at 375 next time with something to moisten them up maybe some sour cream or applesauce added to the batter. Read More
(1)