Delicious Gluten-Free Blueberry Corn Muffins Recipe - Allrecipes.com
Delicious Gluten-Free Blueberry Corn Muffins Recipe
  • READY IN 40 mins

Delicious Gluten-Free Blueberry Corn Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2013

really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins

 
Most Helpful Critical Review
May 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.

 

11 Ratings

Jun 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.

 
Jan 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!

 
Jul 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.

 
Jun 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.

 
Apr 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).

 
Aug 10, 2013

Couldn't even tell they were gluten free!

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 338 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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