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)."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
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!
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.
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.
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.
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
See how to make amazing cornbread muffins.