Delicious Gluten-Free Blueberry Corn Muffins

Name: Delicious Gluten-Free Blueberry Corn Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.25 cups milk; 1 tablespoon vinegar; 0.75 cup white sugar; 0.5 cup butter, softened; 2 eggs; 1 egg yolk; 1 tablespoon freshly grated lemon zest; 1.5 cups rice flour; 1 cup cornmeal; 4 teaspoons baking powder; 0.5 teaspoon salt; 1 cup blueberries; 1 tablespoon raw sugar, or to taste

4.7

(23)

21 Reviews

6 Photos

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 by jstorment

Published on June 18, 2020

6

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

12

Yield:

1 dozen muffins

Jump to Nutrition Facts

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

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.

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.