Recipe by 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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1 1/4 cups
freshly grated lemon zest
1 1/2 cups
raw sugar, or to taste
really good-i used froz rasberries instead and sprinkled a little sugar on top. recipe made 18 medium muffins
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.
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.
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!
Couldn't even tell they were gluten free!
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. Instead of milk and vinegar, I used some buttermilk and sour cream. I used half the butter, and home grown, freshly milled corn meal instead of bought cornmeal. Some batter didn't fit into my muffin pans, so I made 'muffin tops' in a cake pan, and the batter was stiff enough to make a very good muffin top too.
I will be using this recipe without the berries to make cheese muffins and other variations. Thanks for this recipe!
This makes more than 12 muffins, so I had a few extras (not that I minded). I used 1/4 cup honey in place of the sugar, and eliminated the vinegar. This is dewberry season (a wild growing vine filled with small fruit similar to blackberries), so I used them in place of blueberries. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Gluten-Free Blueberry Corn Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 89
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