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).
Ingredients
- 1.25 cups milk
- 1 tablespoon vinegar
- 0.75 cups white sugar
- 0.5 cups butter , softened
- 2 eggs
- 1 egg yolk
- 1 tablespoon freshly grated lemon zest , Optional
- 1.5 cups rice flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup blueberries
- 1 tablespoon raw sugar , Optional
Instructions
-
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.
Nutrition Facts
Per serving
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