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My review
Delicious Gluten-Free Blueberry Corn Muffins
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
40 m servings 272 calsOriginal recipe yields 12 servings (1 dozen muffins)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- 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.
Footnotes
- 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 g fat; 42 g carbohydrates; 4.3 g protein; 70 mg cholesterol; 338 mg sodium. Full nutrition
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Reviews
Read all reviews 1920 Ratings
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Most helpful positive review
7/18/2014
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 smoo...
Most helpful critical review
5/14/2013
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 wa...
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7/18/2014
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 smoo...
9/11/2013
really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins
6/11/2013
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....
1/25/2014
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!
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 an...
9/14/2014
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 t...
6/29/2014
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...
4/22/2014
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).
5/17/2013
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. ...