Print: Delicious Gluten-Free Blueberry Corn Muffins

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).

Prep

22 min

Cook

27 min

Servings

Difficulty

Medium

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 per serving

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