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
We have tried this two times and the batter never got smooth , just was lumpy...
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.
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!
These came out great - nice texture and delicious! I ended up with 12 muffins and a small coffee cake (mini loaf pan size). I did add a gf streusel topping to some of the muffins.
These are delicious muffins. True, they have a bit of texture on account of the corn meal, but that makes them seem more wholesome. I didn't have any blueberries and so made them without and they were still very tasty.
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.
* 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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